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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Udgivet i:Antioxidants (Basel)
Main Authors: Parvin, Rashida, Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Park, Junyoung, Ko, Jonghyun, Yang, Han-Sul
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7465611/
https://ncbi.nlm.nih.gov/pubmed/32727026
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9080670
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