不同復(fù)熱方式對(duì)焙烤扇貝品質(zhì)及風(fēng)味的影響

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Abstract：The purposeof this studywas tocompare theefects of threereheating methods： microwave，steaming，and boiling，onthequalityandfavorofbakedscallops.Theresultsshowed that thehardness（2391.87g），elasticity（0.829 mm） and cooking loss rate （44.64% ）of steamed samples were significantly higher than those of the other two reheated samples （P<0.05） .Boilingyieldedhighersensoryscores forelasticityjuicinessandcolor，aswellassignicantlyhgheryellowness value than did the other reheating methods（ （P<0.05 ）.Furthermore，water distribution in boiled sampleswas more uniform， whichfacilitatedthe maintenanceofboth bound and free water.Thethree reheating methods hada substantial impact on theflavorprofilesofbakedscallops.Microwavereheatingproduced higherconcentrationsofaldehydes，suchasoctanal （20 （44.45μg/kg） ，pentanal （35.39μg/kg） andisovaleraldehyde（ 15.71μg/kg） ，contributing to fruity and almond-like aromas. Boiling resulted in elevated levels of ethyl acetate （27.91μg/kg） ， contributing to sweet aroma， while steaming generated higher concentrations of octadecanal （ （60.64μg/kg） and ocimene （29.73μg/kg） ）， responsible for spicy and herbal aromas. Insummary，boiling exhibited superiorperformance inretaining moisture，while microwave reheating produced fruityand nutty aromas，and steaming generated herbal flavor notes.

Keywords：scallop;reheatingmethod;quality; flavor DOI：10.7506/rlyj1001-8123-20241209-324 中圖分類號(hào)：TS254.4

文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）07-0035-08

引文格式：

楊昊錚，曹俊皓，曲楊，等.不同復(fù)熱方式對(duì)焙烤扇貝品質(zhì)及風(fēng)味的影響[J].肉類研究，2025，39（7）：35-42.DOI：10.7506/ rlyj1001-8123-20241209-324. http：//www.rlyj.net.cn

YANG Haozheng，CAO Junhao，QU Yang，et al.Efects of different reheating methodsonthequalityand flavorof baked scallops[J].MeatResearch025，9（7）：35-42.（inChinesewithEnglishabstract）O：10.756/lyj00-823-024-24. http：//www.rlyj.net.cn

隨著食品工業(yè)的發(fā)展，預(yù)制食品因其方便、快捷的特性，逐漸成為市場(chǎng)發(fā)展的主流。（剩余15496字）