Quality Changes of Frozen Prepared Fotiaoqiang Product Reheated by Different Methods
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Abstract:
Three different reheating methods, including water bath heating, steam heating, and microwave heating were used to reheat the frozen prepared Fotiaoqiang product to investigate their influences on the quality of Fotiaoqiang. Using fresh Fotiaoqiang finished product as the control, the color, MDA content, free amino acid, 5’-nucleotide content, texture, taste perceived by electronic tongue and sensory score of the reheated product were measured to determine the best reheating method. The results showed that the sensory score of the product after steam reheating was the highest. Different reheating methods have little effect on the texture characteristics of the main material abalone. In terms of color, the difference in the a*value of the products subjected to three different reheating methods was insignificant. The L*value and b*value of the product subjected to microwave reheating differed significantly from the control group. In terms of fat oxidation, the MDA value of the microwave reheated product was the highest (2.86 mg/kg; increase by 36.84% compared with the control group). Electronic tongue analysis found that the saltiness of the control group and the microwave reheated product was 3.45 and 4.34, respectively which achieved an (increase by25.79%). Compared with the control group, the contents of free amino acids and 5’-nucleotides in the soup increased for the microwave reheated product but decreased for the products subjected to water bath and steam reheating. Taken together, steam reheating was an ideal reheating method for frozen prepared Fotiaoqiang product.
