Scholarlink

<p>The study evaluated the quality, physicochemical stability, and sensory attributes of precooked beef (PCB) subjected to different reheating methods, including control (CP), boiling (RB), microwave (RM), air-frying (RF), roasting (RR), and steaming (RS), to identify reheating conditions that optimize flavor and texture while minimizing oxidative and nutritional degradation. Reheating significantly altered pH (6.63 ± 0.2 in CP vs. 6.18 ± 0.2 in RR), reheating loss (highest in RB: 12.57 ± 1.42%; lowest in RF: 8.49 ± 0.2%), and water-holding capacity (highest in RB: 29.63 ± 1.52%; lowest in RF: 37.11 ± 1.34%). Dry-heat treatments (RM, RF, and RR) produced darker surfaces (lower <i>L</i>*) and higher redness (<i>a</i>*), accompanied by increased hardness and chewiness compared with RB and RS. Volatile profiling revealed substantial increases in lipid-derived aldehydes and Maillard-related pyrazines during RF and RR, which reached the highest levels across all treatments, whereas RB and RS suppressed secondary oxidation products. E-nose PCA effectively differentiated reheating methods, with dry-heat treatments exhibiting stronger odor sensor responses. The proximate composition of precooked beef meat differed significantly (<i>p</i> &lt; 0.05) between the different reheating techniques. Free amino acids increased substantially in RM, RF, and RR—particularly sweet- and umami-related FAAs—enhancing flavor potential. Oxidation indicators also varied markedly: TBARS values were lowest in CP (0.67 ± 0.01&#xa0;mg MDA/kg) and highest in RR (1.32 ± 0.01&#xa0;mg MDA/kg), carbonyls recorded lowest in CP (3.88 ± 0.2 nmol/g protein) and highest in RR (6.12 ± 0.3&#xa0;mg nmol/g protein) At the same time, sulfhydryl content decreased most in RF (17.52 ± 0.6 nmol/g protein) and RR (15.26 ± 0.5 nmol/g protein). Sensory evaluation showed that RF and RR achieved the highest overall acceptability scores, driven by intensified aroma, color, and texture attributes. In conclusion, the moist-heat methods (boiling and steaming) preserved better physicochemical and oxidative stability, while dry-heat methods (roasting and air-frying) enhanced flavor and color at the expense of lipid and protein integrity.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effects of Different Reheating Methods on the Physicochemical Quality and Sensory Attributes of Precooked Beef

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月5日

查看全文
  • Nady Khairy Elbarbary,
  • Rania Samir Zaki,
  • Neveen M. Abdelmotilib,
  • Mohamed K. Dandrawy

摘要

The study evaluated the quality, physicochemical stability, and sensory attributes of precooked beef (PCB) subjected to different reheating methods, including control (CP), boiling (RB), microwave (RM), air-frying (RF), roasting (RR), and steaming (RS), to identify reheating conditions that optimize flavor and texture while minimizing oxidative and nutritional degradation. Reheating significantly altered pH (6.63 ± 0.2 in CP vs. 6.18 ± 0.2 in RR), reheating loss (highest in RB: 12.57 ± 1.42%; lowest in RF: 8.49 ± 0.2%), and water-holding capacity (highest in RB: 29.63 ± 1.52%; lowest in RF: 37.11 ± 1.34%). Dry-heat treatments (RM, RF, and RR) produced darker surfaces (lower L*) and higher redness (a*), accompanied by increased hardness and chewiness compared with RB and RS. Volatile profiling revealed substantial increases in lipid-derived aldehydes and Maillard-related pyrazines during RF and RR, which reached the highest levels across all treatments, whereas RB and RS suppressed secondary oxidation products. E-nose PCA effectively differentiated reheating methods, with dry-heat treatments exhibiting stronger odor sensor responses. The proximate composition of precooked beef meat differed significantly (p < 0.05) between the different reheating techniques. Free amino acids increased substantially in RM, RF, and RR—particularly sweet- and umami-related FAAs—enhancing flavor potential. Oxidation indicators also varied markedly: TBARS values were lowest in CP (0.67 ± 0.01 mg MDA/kg) and highest in RR (1.32 ± 0.01 mg MDA/kg), carbonyls recorded lowest in CP (3.88 ± 0.2 nmol/g protein) and highest in RR (6.12 ± 0.3 mg nmol/g protein) At the same time, sulfhydryl content decreased most in RF (17.52 ± 0.6 nmol/g protein) and RR (15.26 ± 0.5 nmol/g protein). Sensory evaluation showed that RF and RR achieved the highest overall acceptability scores, driven by intensified aroma, color, and texture attributes. In conclusion, the moist-heat methods (boiling and steaming) preserved better physicochemical and oxidative stability, while dry-heat methods (roasting and air-frying) enhanced flavor and color at the expense of lipid and protein integrity.