不同复热前处理及复热方式对冷冻预制羊排品质的影响

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Abstract：The effects of different pre-reheating treatments （not thawing and thawing at 4∘C ）andreheating methods （microwave，steaming，frying，andbaking）onthequalityoffrozenprepared mutonchop were investigatedbydetermining its heating characteristics，texture characteristics，color，taste，andodor.The results demonstrated thatthawng at 4°C （204号 followed bymicrowave reheating Was the most time-saving method，resulting in the lowest reheating loss rate.In termsof texture characteristics，after thawing at 4°C and then microwave reheating，the meat hardness was reduced，the elasticity was increased，andthedecrease in tendernesswassmaler.Microwavereheating maintained thecolorof prepared muttonchop better，regardless of whether thawingat 4°C was performed earlier or not.In terms of taste，the electronic tongue responses forbiternessbiteraftertaste （richnes），andumamiofthedirectfryingreheating groupwere thehighest，whilethatfor richness of the thawingand then microwave reheating group was the highest.Both pre-treatment and reheating methods afected theodorof prepared muton chop，mainly in terms ofaromaticcompounds，benzene，ketone alcohols，andhortchain alkanes. Collectively， it can be concluded that thawing at 4°C and microwave reheating were the more ideal reheating pre-treatment and reheating method for frozen prepared mutton chop.

Keywords： prepared food; mutton chop; pre-reheating treatment; reheating methods; quality

DOI：10.7506/rlyj1001-8123-20250609-173

中图分类号：TS251.6 文献标志码：A 文章编号：1001-8123（2026）05-0052-07

在快节奏的现代生活背景下，传统的烹饪方式逐渐被易于烹饪、方便快捷的食品所替代，预制调理食品以方便快捷、营养美味、顺应时代的优势，成为食品领域的重要发展方向，这类食品满足了人们享用美味、健康和方便食物的需求2。（剩余14301字）