Liu Sihao, Wang Yu, Shi Hewei, Zhao Huijuan, Zhao Jiansheng, Meng Shaohua, Shen Shifeng, Li Junguang
Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Foods. 2025 Mar 3;14(5):868. doi: 10.3390/foods14050868.
This study investigated the effects of microwave (MW) reheating, water boiling (WB) reheating, and steaming (ST) reheating on the quality attributes (including reheating loss, moisture content, centrifugal loss, water distribution, color, texture, microstructure, flavor, and taste) of pre-cooked braised chicken (PBC), using a non-reheated group as a control (C). The results showed that the ST group demonstrated the lowest reheating loss, and that ST reheating had the least influence on textural characteristics among all the reheating methods. In addition, the results of the scanning electron microscope (SEM) showed that the integrity of the muscle fibers in the ST group was most comparable to the C group. Meanwhile, the aroma of the ST group was similar to that of the other reheating groups, and it exhibited a greater taste intensity. The ST treatment emerges as a viable reheating method for preserving the quality characteristics of PBC.
本研究以未复热组作为对照（C组），探究了微波（MW）复热、水煮（WB）复热和蒸（ST）复热对预煮红烧鸡（PBC）品质特性（包括复热损失、水分含量、离心损失、水分分布、颜色、质地、微观结构、风味和口感）的影响。结果表明，ST组的复热损失最低，且在所有复热方法中，ST复热对质地特性的影响最小。此外，扫描电子显微镜（SEM）结果显示，ST组肌肉纤维的完整性与C组最为接近。同时，ST组的香气与其他复热组相似，且其口感强度更大。ST处理是一种可行的复热方法，可用于保持PBC的品质特性。
