Sheng Junsheng, Gao Fei, Dong Yang, Li Qing, Xu Xinglian, Wang Huhu
State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095 PR China.
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052 Xinjiang, PR China.
Food Res Int. 2025 Feb;203:115849. doi: 10.1016/j.foodres.2025.115849. Epub 2025 Jan 26.
The choice of processing technology for prepared meat products is at the core of the quality of the product, especially the appropriate preheating temperatures and reheating methods. This study investigated the effects of preheating and reheating processes on the water-holding capacity and flavor of prepared meat patties. The results indicated that the water-holding capacity of the heating-up preheating type was superior to that of the other preheating types. The product yield of the 160 → 190 °C preheating group was the highest (96.12 %), with the lowest reheating loss (11.32 %) and the largest proportion of immobilized water. Moreover, the GC-IMS analysis further revealed that the 160 → 190 °C preheating group had lower butyric acid contents and higher amounts of 2-acetylfuran and ethyl acetate, which conferred a sweet nutty aroma and fruity flavors to the patties. Among the five reheating groups, the electronic nose and GC-IMS comprehensively revealed that the flavor profile of the air-frying group had an attractive flavor characteristic. Additionally, more pyrazines and sulfur-containing compounds with pleasant odors were identified in the air-frying group. Furthermore, the air-frying reheated prepared meat patties scored the highest in sensory tests, with the highest purchase intention (80 %), and the purchase intention of the boiling group was only 20 %. This study is expected to improve the traditional process and provide a new strategy for developing high-quality meat products.
熟肉制品加工技术的选择是产品质量的核心，尤其是合适的预热温度和复热方法。本研究考察了预热和复热过程对熟肉饼保水性和风味的影响。结果表明，升温预热型的保水性优于其他预热类型。160→190℃预热组的产品得率最高（96.12%），复热损失最低（11.32%），束缚水比例最大。此外，气相色谱-离子迁移谱分析进一步表明，160→190℃预热组的丁酸含量较低，2-乙酰呋喃和乙酸乙酯含量较高，赋予肉饼甜坚果香气和水果风味。在五个复热组中，电子鼻和气相色谱-离子迁移谱综合表明，空气炸锅组的风味特征具有吸引力。此外，空气炸锅组中鉴定出更多具有宜人气味的吡嗪类和含硫化合物。此外，空气炸锅复热的熟肉饼在感官测试中得分最高，购买意愿最高（80%），水煮组的购买意愿仅为20%。本研究有望改进传统工艺，为开发高品质肉制品提供新策略。
