Effects of Reheating Methods on Quality of Potato Meatballs
In this paper,potato meatballs were reheated by boiling,steaming,frying,electric roasting and microwave.The effects of different reheating methods on sensory evaluation,cooking loss rate,color difference,texture characteristics,basic nutrients and flavor substances of potato meatballs were investigated.Among them,the potato meatballs reheated by electric baking are of the best quality,with round and smooth surface,attractive color and elasticity.The sensory score of 74.20 and protein content of 19.30％were significantly higher than those of the other four reheating methods.A total of 39 volatile flavour substances were identified in potato meatballs following reheating by electric roasting,as determined by gas chromatography-tandem mass spectrometry(GC-MS)analysis.Among these,hydrocarbons were the most abundant,followed by aldehydes and ketones,alcohols and esters.The contents of these substances were found to be higher than those observed in boiling,gas steaming and microwave reheating,and lower than those observed in deep-frying reheating.In conclusion,electric baking is the best reheating method for potato meatballs.This study provides a theoretical basis for the research of reheating method for potato meatballs.
万方数据
维普
