Journal article

Effects of reheating methods on the product quality of Hongsu chicken dish

Jingyu Wang, Min Zhang, Kai Fan, Chao-hui Yang, Zhongxiang Fang

JOURNAL OF FOOD PROCESSING AND PRESERVATION | WILEY | Published : 2018

Abstract

Hongsu chicken dish is a very popular commercially cooked, ready for home, and office consuming meat product in Yangzhou city, China. Effects of different reheating methods, including hot water boiling, steaming, microwave heating, and oven roasting on the product quality attributes of Hongsu chicken dish were investigated. The results showed that the microwave reheated samples had the best sensory scores, least weight loss, the taste and texture were close to that of the freshly cooked meat, with attractive color and aroma. To reach the required center temperature of 72°C, the sample should be microwave heated at 480 W for 3.2 min. This research suggested that the microwave treatment was a ..

View full abstract

University of Melbourne Researchers

Grants

Awarded by National Key R&D Program of China


Funding Acknowledgements

National Key R&D Program of China, Grant/Award Number: No. 2017YFD0400501