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

• मुख्य लेखकों: Rashida Parvin (लेखक), Md. Ashrafuzzaman Zahid (लेखक), Jin-Kyu Seo (लेखक), Junyoung Park (लेखक), Jonghyun Ko (लेखक), Han-Sul Yang (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2020-07-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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,...