不同复热方式对预制烤鱼品质的影响OACSTPCD

To investigate the quality differences of prepared dishes after reheating,three reheating methods(microwave reheating,steam reheating,and baking reheating)were used in the processing of pre-roasted fish.The effects of different reheating methods on the quality of pre-cooked fish were evaluated by analyzing shear force,color difference,thiobarbituric acid reaction substances value(TBARS),moisture content and distribution,volatile flavor substances,and sensory evaluation.Results showed that compared with steam reheating and baking reheating,fish after microwave reheating had the lowest shear force and the highest tenderness,and the shear force of the fish after baking reheating was about 3.16 times that of fish after microwave reheating.The moisture content of fish after mi-crowave reheating was the highest,which was about 1.04 times that of fish after baking reheating.TBARS value of fish after microwave re-heating was the highest,about 1.52 times that of fish after steam reheating.More kinds of volatile flavor substances were detected in fish of microwave reheating,with the highest content of aldehydes and sensory evaluation score.In terms of reheating time,microwave rehea-ting time was the shortest.Based on various parameters,microwave reheating is a more suitable reheating method for pre-roasted fish.This study provides theoretical support for the reheating processing of prepared dishes.