Changes in the Quality of Beef Ball Products Reheated by Water-Bath Cooking
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Abstract:
In order to explore the changing trend of the quality of meatball products reheated by water-bath cooking, Chaoshan beef balls were used as the experimental object subjected to reheating with boiling water and cold water, to determine their sensory attributes, nutrient contents (water, protein, starch), texture, flavor change and microstructure. The results show that with the increase of reheating time, the moisture content of beef balls increased first and then decreased, accompanied by an increase in protein content. Under the cold-water reheating conditions, the protein content increased significantly (by 14%~29%), while the starch content remained essentially unchanged. A total of 28 volatile components were identified in beef balls before and after cooking, among which the number and content of sulfur-containing compounds were the highest. After being reheated in boiling water, beef balls had the highest content of volatile substances (11053.24 μg/kg). Microstructure analysis showed that the meatballs shrank with their pore size becoming smaller after water-bath cooking. As the cooking time extended, the pore size became larger and denser. The comparison of the reheating modes revealed that reheating meat balls in boiling water for 5.5 min was the best water-bath cooking method, making the meat balls having a core temperature and highest sensory score, up to 90 ℃, with a moisture content, protein content and starch content of 69.78%, 14.43% and 4.41%, respectively.
