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Outline
Precooked poultry products commonly suffer from issues such as juice loss and texture deterioration during final household reheating, yet the synergistic mechanisms of thawing-reheating methods remain unclear. This study investigated precooked chicken breast meat, systematically analyzing the effects of three thawing methods (no thawing, 4 ℃ thawing, room temperature thawing) and four reheating methods (steaming, boiling, microwaving, baking) on quality characteristics. Evaluations included water-holding capacity, water distribution, texture properties, oxidation indices (carbonyl content/TBARS), color, pH, and sensory quality. Results demonstrated that both thawing and reheating methods collectively influenced the end-product quality. Among all thawing-reheating treatments, the combination of 4 ℃ thawing followed by steam reheating yielded chicken breast meat closest to freshly cooked quality. Low-field nuclear magnetic resonance (LF-NMR) revealed that compared to room-temperature thawing with microwave reheating, 4 ℃ thawing-steam reheating significantly inhibited the loss of immobilized water and reduced free water proportion (P<0.05). Texture properties (hardness and chewiness decreased by 14.01% and 27.72%, respectively) and oxidation levels (carbonyl and TBARS values reduced by 48.82% and 64.18%) were also significantly improved (P<0.05). Pearson correlation analysis confirmed strong correlations among water migration, oxidative denaturation, texture deterioration, and the sensory quality of precooked chicken products under different thawing-reheating protocols (P<0.05). Based on these findings, this study proposes a "processing-method matching" principle: boiled precooked meat is best suited for low-temperature thawing combined with moist-heat reheating. This provides technical guidance for standardizing the home cooking of precooked poultry products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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