Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 248 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034629

Effects of different reheating methods on quality of pre-roasted fish

  • WANG Yuanyuan ,
  • SHANG Shan ,
  • DING Ruosong ,
  • JIANG Pengfei ,
  • FU Baoshang ,
  • QI Libo
Expand
  • 1(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(National Research Center for Marine Engineering Technology, Dalian 116034, China)

Received date: 2022-12-15

  Revised date: 2023-02-20

  Online published: 2024-01-31

Fold

Abstract

To investigate the quality differences of prepared dishes after reheating, three reheating methods (microwave reheating, steam reheating, and baking reheating) were used in the processing of pre-roasted fish. The effects of different reheating methods on the quality of pre-cooked fish were evaluated by analyzing shear force, color difference, thiobarbituric acid reaction substances value (TBARS), moisture content and distribution, volatile flavor substances, and sensory evaluation. Results showed that compared with steam reheating and baking reheating, fish after microwave reheating had the lowest shear force and the highest tenderness, and the shear force of the fish after baking reheating was about 3.16 times that of fish after microwave reheating. The moisture content of fish after microwave reheating was the highest, which was about 1.04 times that of fish after baking reheating. TBARS value of fish after microwave reheating was the highest, about 1.52 times that of fish after steam reheating. More kinds of volatile flavor substances were detected in fish of microwave reheating, with the highest content of aldehydes and sensory evaluation score. In terms of reheating time, microwave reheating time was the shortest. Based on various parameters, microwave reheating is a more suitable reheating method for pre-roasted fish. This study provides theoretical support for the reheating processing of prepared dishes.

Key words： roasted fish; prepared food; microwave reheating; volatile flavor substance

Cite this article

WANG Yuanyuan , SHANG Shan , DING Ruosong , JIANG Pengfei , FU Baoshang , QI Libo . Effects of different reheating methods on quality of pre-roasted fish[J]. Food and Fermentation Industries, 2024 , 50(1) : 248 -255 . DOI: 10.13995/j.cnki.11-1802/ts.034629

References

[1] 郭思亚, 熊伟, 张龙翼, 等.自热烤鱼制品的加热效果分析[J].中国调味品, 2018, 43(7):91-94;113.
GUO S Y, XIONG W, ZHANG L Y, et al.Analysis of heating effect of self-heating grilled fish product[J].China Condiment, 2018, 43(7):91-94;113.
[2] 张根生, 潘雷.速冻调理食品生产现状及发展趋势[J].肉类工业, 2021(8):1-6.
ZHANG G S, PAN L.Current production situation and development trend of quick-frozen conditioning food[J].Meat Industry, 2021(8):1-6.
[3] 黄燕燕, 梁艳彤, 陆云慧, 等.水产品预制菜行业发展现状[J].现代食品科技, 2023, 39(2):81-87.
HUANG Y Y, LIANG Y T, LU Y H, et al.Development status of the pre-prepared aquatic food industry[J].Modern Food Science and Technology, 2023, 39(2):81-87.
[4] KIM T K, HWANG K E, KIM Y B, et al.Effects of pre-cooking methods on quality characteristics of reheated marinated pork loin[J].Korean Journal for Food Science of Animal Resources, 2018, 38(5):970-980.
[5] FERREIRA V C S, MORCUENDE D, MADRUGA M S, et al.Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating[J].Journal of Food Science and Technology, 2016, 53(6):2760-2769.
[6] 张凯华, 臧明伍, 张哲奇, 等.水浴复热时间对猪肉糜制品挥发性风味的影响[J].食品科学, 2019, 40(2):186-191.
ZHANG K H, ZANG M W, ZHANG Z Q, et al.Effects of water-bath reheating time on volatile compounds in cooked minced pork[J].Food Science, 2019, 40(2):186-191.
[7] 李东森, 杜蘅, 胡毓元, 等.预煎炸产品储藏复热过程中水分变化的研究[J].食品研究与开发, 2017, 38(14):4-7.
LI D S, DU H, HU Y Y, et al.Study on the changes of moisture distribution of fried food swathed with storage and reheated[J].Food Research and Development, 2017, 38(14):4-7.
[8] 侯艳茹, 苏琳, 侯普馨, 等.饲养方式对苏尼特羊肌纤维组成和肉品质的影响及其调控机理[J].食品科学, 2021, 42(7):83-89.
HOU Y R, SU L, HOU P X, et al.Effect of feeding regimens on muscle fiber type composition and meat quality of sunit sheep and underlying regulatory mechanism[J].Food Science, 2021, 42(7):83-89.
[9] GANASEN P, BENJAKUL S.Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations[J].LWT-Food Science and Technology, 2010, 43(1):77-85.
[10] JOHN L, CORNFORTH D, CARPENTER C E, et al.Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum[J].Meat Science, 2005, 69(3):441-449.
[11] CHEN J N, GAO Q, LIU C J, et al.Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties[J].Food Bioscience, 2020, 34:100531.
[12] 吴燕燕, 熊添, 李来好, 等.鱼肉蛋白的热变性研究进展[J].食品工业科技, 2018, 39(5):343-347.
WU Y Y, XIONG T, LI L H, et al.A review of studies on thermal denaturation of fish protein[J].Science and Technology of Food Industry, 2018, 39(5):343-347.
[13] 路钰希, 林玉海.不同冻藏时间的原料肉对加工制品品质的影响[J].食品工业, 2022, 43(2):21-25.
LU Y X, LIN Y H.Effect of different frozen time of raw meat materials on the quality of its processing product[J].The Food Industry, 2022, 43(2):21-25.
[14] ABDEL-NAEEM H H S, SALLAM K I, ZAKI H M B A.Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes[J].Meat Science, 2021, 181(2):108612.
[15] DOMÍNGUEZ R, GÓMEZ M, FONSECA S, et al.Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J].Meat Science, 2014, 97(2):223-230.
[16] 胡力, 王芳梅, 吕明珊, 等.不同贮藏温度下真空包装鸡肉酱品质变化及货架期模型的建立[J].食品与发酵工业, 2021, 47(10):132-138.
HU L, WANG F M, LYU M S, et al.Quality changes during storage at different temperatures and establishment of shelf-life model of vacuum packaged chicken paste[J].Food and Fermentation Industries, 2021, 47(10):132-138.
[17] 苏里阳. 新疆烤全羊工艺优化及品质分析[D].乌鲁木齐:新疆农业大学, 2017.
SU L Y.Process optimization and quality analysis of roasted whole sheep in Xinjiang[D].Urumqi:Xinjiang Agricultural University, 2017.
[18] 刘雅娜, 苏里阳, 魏小溪, 等.不同复热方式对烤全羊食用品质及挥发性风味物质的影响[J].食品科技, 2017, 42(6):124-127.
LIU Y N, SU L Y, WEI X X, et al.Effect of eating quality and the volatile flavor in roast whole lamb by different reheating ways[J].Food Science and Technology, 2017, 42(6):124-127.
[19] 向雅芳, 熊光权, 乔宇, 等.不同热处理方式对鲈鱼品质的影响[J].食品科学, 2019, 40(21):127-135.
XIANG Y F, XIONG G Q, QIAO Y, et al.Effects of different heat treatments on the quality of largemouth bass[J].Food Science, 2019, 40(21):127-135.
[20] 夏天兰, 刘登勇, 徐幸莲, 等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学, 2011, 32(21):253-256.
XIA T L, LIU D Y, XU X L, et al.Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products:A review[J].Food Science, 2011, 32(21):253-256.
[21] 樊燕, 侯虎, 孙晨阳, 等.加工方式对俄罗斯鲟鱼肉水分状态的影响[J].中国食品学报, 2017, 17(6):97-102.
FAN Y, HOU H, SUN C Y, et al.Effects of processing methods on the moisture status change of Russian sturgeon(Acipenser gueldenstaedti Brandt)[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(6):97-102.
[22] MICKLANDER E, PESHLOV B, PURSLOW P P, et al.NMR-cooking:Monitoring the changes in meat during cooking by low-field 1H-NMR[J].Trends in Food Science & Technology, 2002, 13(9-10):341-346.
[23] WANG Y, JIANG Y T, CAO J X, et al.Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J].Food Chemistry, 2016, 190:33-40.
[24] KIM S Y, LI J L, LIM N R, et al.Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array[J].Food Chemistry, 2016, 211:440-447.
[25] ROLDAN M, ANTEQUERA T, ARMENTEROS M, et al.Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins[J].Food Chemistry, 2014, 149:129-136.
[26] MAGGI F, PAPA F, CRISTALLI G, et al.Characterisation of the mushroom-like flavour of Melittis melissophyllum L.subsp.melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS)[J].Food Chemistry, 2010, 123(4):983-992.
[27] 常思盎, 惠腾, 刘毅, 等.杀菌和复热工艺对黄焖鸡挥发性风味物质的影响[J].肉类研究, 2018, 32(4):20-26.
CHANG S A, HUI T, LIU Y, et al.Effect of pasteurization and reheating on the volatile compounds of braised chicken product[J].Meat Research, 2018, 32(4):20-26.
[28] 余力, 贺稚非, 王兆明, 等.不同解冻方式对伊拉兔肉挥发性风味物质的影响[J].食品科学, 2015, 36(22):95-101.
YU L, HE Z F, WANG Z M, et al.Effect of different thawing methods on volatile flavor compounds of Hyla rabbit meat[J].Food Science, 2015, 36(22):95-101.
[29] BAINY E M, BERTAN L C, CORAZZA M L, et al.Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger[J].Journal of Food Science and Technology, 2015, 52(8):5111-5119.
[30] CASABURI A, PIOMBINO P, NYCHAS G J, et al.Bacterial populations and the volatilome associated to meat spoilage[J].Food Microbiology, 2015, 45:83-102.
[31] 康翠翠, 施文正, 方林, 等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学, 2018, 39(14):229-235.
KANG C C, SHI W Z, FANG L, et al.Effects of different freezing methods on the volatile components of grass carp meat[J].Food Science, 2018, 39(14):229-235.
[32] 臧明伍, 张凯华, 王守伟, 等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学, 2016, 37(12):117-121.
ZANG M W, ZHANG K H, WANG S W, et al.Changes in volatile flavor components during the processing of Islamic spiced beef analyzed by solid phase micro-extraction coupled with gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)[J].Food Science, 2016, 37(12):117-121.
[33] 刘雅娜, 苏里阳, 李真, 等.温度和时间对烤羊肉中脂质氧化的影响[J].肉类研究, 2015, 29(10):20-23.
LIU Y N, SU L Y, LI Z, et al.Effects of grilling temperature and time on fat oxidation of mutton[J].Meat Research, 2015, 29(10):20-23.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.