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

• Những tác giả chính: Rashida Parvin (Tác giả), Md. Ashrafuzzaman Zahid (Tác giả), Jin-Kyu Seo (Tác giả), Junyoung Park (Tác giả), Jonghyun Ko (Tác giả), Han-Sul Yang (Tác giả)
• Định dạng: Sách
• Được phát hành: MDPI AG, 2020-07-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: 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,...