Effect of Different Reheating Methods on the Quality of Stir-Fried Chicken in Laminated Metal Packaging
In order to investigate the quality differences of stir-fried chicken in metal packaging after being reheated in different ways,three reheating methods(microwave reheating,electromagnetic reheating and open flame reheating)were used for thermal processing.By analyzing the color,texture profile,sensory attributes,and volatile flavor substances,the influence of different reheating methods on the quality of fried chicken in metal packaging was evaluated.The results showed that compared to microwave reheating and electromagnetic reheating,the color and chewiness of the fried chicken reheated with an open flame were closest to the control group(P＞0.05).Gas chromatography-ion mobility spectrometry(GC-IMS)detection analysis showed that reheating increased the relative content of aldehydes and furan compounds,with higher levels of substances such as benzaldehyde,furfural,and 2-pentylfuran observed during open flame reheating.Sensory evaluation showed that stir-fried chicken reheated with an open flame received the highest overall sensory score(83.56).Considering all indicators,open flame reheating is the more suitable method for reheating stir-fried chicken in metal packaging.
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