Effects of Different Reheating Methods on the Quality of Prefabricated Lotus Root Meatballs
Objective:To study the effects of different reheating methods(forced convection damp heat steam and thermal radiation coupling thawing-reheating,forced boiling water heat convection transfer coupling thawing-reheating,microwave heating coupling thawing-reheating)on the quality of frozen lotus root meatballs.Method:The changes of pH,sensory,texture,chromaticity and thiobarbituric acid value of lotus root meatballs were compared.Result:The water loss of lotus root meatballs after microwave heating was the most serious.Microwave heating and moist heat steam heating can enhance the hardness and elasticity of lotus root meatballs,but reduce their chewiness.The moist heat steam heating method has the highest sensory score.Conclusion:Moist heat steam heating is the best way to reheat,which can not only effectively control water loss,slow down fat oxidation and non-enzymatic browning reactions,but also maintain food texture and enhance sensory experience.
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