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| Effects of Different Reheating Methods on the Eating Quality and Flavor Changes of Prepared Deep-Fried Battered Meat Strips |
| ZHAN Jun, CAO Meng, CHEN Sen, SONG Fuxiang |
| 1. School of Tourism, Xinxiang Vocational and Technical College, Xinxiang 450003, China; 2. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 664000, China |
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Abstract To explore the influence of different reheating methods on the eating quality and flavor of deep-fried battered meat strips (Xiaosurou in Chinese), this study evaluated the moisture content, color and sensory attributes of Xiaosurou stored at –18 ℃ for 48 h and reheated by three different methods: microwave, re-frying and air fryer. The texture characteristics, lipid oxidation, oil content and volatile flavor composition of Xiaosurou were investigated under optimal reheating treatment. The results showed that Xiaosurou re-fried at 180 ℃ for 100 s had the highest hardness (83.42 N), oil content of crust (37%), thiobarbituric acid reactive substances (TBARS) value (0.75 mg/kg) and peroxide value (POV, 0.44%). The sample microwaved at 500 W for 60 s had the highest adhesiveness (32.66 N), lowest oil content of crust (30%), TBARS value (0.48 mg/kg) and POV (0.30%). The sample reheated by air fryer at 190 ℃ for 90 s had the lowest hardness (48.2 N), chewiness (39.1 mJ), adhesiveness (14.4 N) and elasticity (2.58 mm). A total of 40, 35 and 41 volatile flavor compounds were detected in the samples reheated by microwave, re-frying and air fryer, respectively, while only 28 in the control. All three reheating methods increased the relative content of aldehydes, and new substances including hexanal, 2,4-decadienal, tetradecanal, 1-octen-3-ol, 3-carene, (Z)-caryophyllene, and heptadecane appeared during the reheating process, which jointly contributed to the characteristic flavor profile of Xiaosurou. These findings provide a theoretical basis for the selection of reheating methods for Xiaosurou.
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2025, Vol. 39 
