不同复热方式对预制小酥肉食用品质及风味变化的影响

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Abstract：Toexplore theinfluenceofdiferentreheatingmethodsontheeatingqualityandflavorofdeep-friedbattered meat strips （Xiaosurou in Chinese）， this study evaluated the moisturecontent，colorandsensoryatributesof Xiaosuroustoredat -18∘C （204号 for 48h andreheated by three different methods：microwave，re-fryingand air fryer.The texture characteristics，lipid oxidation，oilcontentand volatileflavorcompositionof Xiaosurou were investigatedunderoptimal reheating treatment. The results showed that Xiaosurou re-fried at 180∘C for 100 s had the highest hardness （83.42 N），oil content of crust （37%） thiobarbituric acid reactive substances （TBARS） value （0.75mg/kg） and peroxide value （POV， 0.44% ）.Thesamplemicrowaved at 500W for6O shad the highest adhesiveness （32.66N） ，lowest oilcontentofcrust （30%） ，TBARSvalue （0.48mg/kg and POV （0.30%） .Thesamplereheatedbyairfryerat 190°C for90 shad the lowest hardness（48.2N），chewiness （39.1mJ， ）， adhesiveness （14.4 N） and elasticity （ 2.58mm ）.Atotal of 4O，35and 41 volatile flavorcompoundswere detected in the samples reheatedbymicrowave，e-fryngandairfryer，espectivelywhileony28intheontrol.Alltreereheatingmethodsineaed therelativettodsdtacngal，dltdeaalel （Z） caryophylene，andheptadecaneappeareduringthereheatingprocess，whichjointlycontributedtothecharacteristicflavor profileof Xiaosurou.These findingsprovideatheoreticalbasis fortheselectionofreheating methods for Xiaosurou.

Keywords： reheating method; prepared deep-fried battered meat strips; quality; flavor

DOI：10.7506/rlyj1001-8123-20250207-030

中图分类号：TS251.5 文献标志码：A

文章编号：1001-8123（2025）11-0016-09

近几年来，油炸预制类食品因其操作简便、不需要复杂前处理及干净卫生的优点受到越来越多消费者青睐。（剩余13037字）