Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study,...

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Bibliographic Details
Main Authors: Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Antioxidants
Subjects:
precooked beef meatballs
nutmeg extract
reheating
oxidative stability
warmed-over flavor
Online Access:https://www.mdpi.com/2076-3921/9/8/670

Internet

https://www.mdpi.com/2076-3921/9/8/670

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