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

• Главные авторы: Rashida Parvin (Автор), Md. Ashrafuzzaman Zahid (Автор), Jin-Kyu Seo (Автор), Junyoung Park (Автор), Jonghyun Ko (Автор), Han-Sul Yang (Автор)
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• Опубликовано: MDPI AG, 2020-07-01T00:00:00Z.
• Предметы: article
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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,...