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

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,...

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Autori principali:	Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2020-07-01
Serie:	Antioxidants
Soggetti:	precooked beef meatballs nutmeg extract reheating oxidative stability warmed-over flavor
Accesso online:	https://www.mdpi.com/2076-3921/9/8/670
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