Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 105 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043210

The effects of different reheating methods on the flavor and polycyclic aromatic hydrocarbon formation of pre-prepared grilled fish

  • ZHANG Chuanqi ,
  • YANG Yi ,
  • ZHANG Liang ,
  • WU Xinyu ,
  • LI Jinlin ,
  • PENG Bin ,
  • ZHONG Bizhen ,
  • YU Chengwei ,
  • SHA Xiaomei ,
  • HU Mingming
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  • 1(College of Life Sciences, Jiangxi Normal University, National Freshwater Fish Processing Technology Research and Development Professional Center, Nanchang 330022, China)
    2(Gannan University of Science and Technology, Ganzhou 341099, China)

Received date: 2025-05-06

  Revised date: 2025-07-30

  Online published: 2026-04-10

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Abstract

In order to explore the differences in flavor and harmful substance formation of pre-prepared grilled fish after reheating, this study took pre-prepared grilled fish as the research object and investigated the effects of three reheating methods, namely microwave, steam and baking, on the sensory, flavor and PAHs formation of pre-prepared grilled fish.The results showed that the sensory score of the sample after steam reheating was the highest compared to microwave and baking reheating.Microwave and baking reheating would lead to a decrease in characteristic flavor components such as nonanal, phenylacetaldehyde and 2,5-dimethylpyrazine in grilled fish, while increasing key flavor components such as 1-octen-3-ol, nonanol and trans-2-octen-1-ol.The characteristic flavor components of grilled fish after steam reheating were closer to the control group.The BaP content in the sample after baking reheating was the highest, approximately 2.3 times that of steam reheating sample;the content of PAH4 in microwave reheating sample was the highest, around 3.1 times that of steam reheating one;the toxicity equivalent concentration of BaP in baking and microwave reheating samples was much higher than that in steam reheating sample.Considering all the indicators, steam reheating emerges as a more suitable reheating method for pre-prepared grilled fish.This study provides a theoretical basis for the “flavor-safety” dual-target optimization of the reheating process of pre-prepared grilled fish.

Key words： reheating methods; grass carp; pre-prepared grilled fish; volatile flavor substances; polycyclic aromatic hydrocarbons

Cite this article

ZHANG Chuanqi , YANG Yi , ZHANG Liang , WU Xinyu , LI Jinlin , PENG Bin , ZHONG Bizhen , YU Chengwei , SHA Xiaomei , HU Mingming . The effects of different reheating methods on the flavor and polycyclic aromatic hydrocarbon formation of pre-prepared grilled fish[J]. Food and Fermentation Industries, 2026 , 52(6) : 105 -113 . DOI: 10.13995/j.cnki.11-1802/ts.043210

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