Effects of Reheating Methods on Quality of Prepared Dishes with Tomato and Tenderloin
In order to investigate the effects of reheating methods on the quality of prepared tenderloin dishes,prepared dishes with tomato and tenderloin are taken as the research objects,microwave(high fire,medium fire,low fire),water bath and steam are used to reheat the dish package,the thiobarbituric acid(TBA)value,shear force,volatile flavor substances and taste components of the product are determined,and the sensory evaluation is conducted.Combined with principal component analysis and cluster analysis,the effects of reheating methods on the quality of the product are evaluated.The results show that reheating methods have significant effects on TBA value,shear force,taste,volatile flavor substances and sensory score of prepared dishes with tomato and tenderloin(P＜0.05).After steam reheating,the product has lower TBA value and suitable shear force,which are 0.69 mg/kg and 1 681.67 g respectively.The main characteristic flavor substances of prepared dishes with tomato and tenderloin are(Z)-2-heptenal,hexadecanal,trans-2-octenal,trans,trans-2,4-decadienal,linalool,ethyl maltol,eugenol,caryophyllene and 2-isobutylthiazole.After steam reheating,the types and quantity of volatile flavor substances are superior to those of the other reheating methods.After reheating in water bath,the taste substances are significantly different from those of the other reheating methods,and the taste is more balanced after microwave reheating and steam reheating.Combined with sensory evaluation,the smell and taste of the product after steam reheating can be more acceptable to consumers,so steam reheating has obvious advantages than the other reheating methods on the quality of prepared dishes with tomato and tenderloin.
prepared dishestomato and tenderloinreheatingflavorquality
万方数据
维普
