Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish

The effect of microwave (MR), steaming (SR), open flame (OR) and boiling (BR) on eating quality (sensory characteristics, color, texture), lipid oxidation and flavor properties of different components (beef, potatoes and soup) of Braised beef with potatoes dish were investigated. In terms of beef, SR received better acceptability and color, while OR obtained tender texture and the highest TBARS value. In terms of potatoes, better acceptability and texture were shown after MR and OR, while bright color was obtained after BR. After OR, the overall acceptability of the dish gained the highest score. The electronic nose result illustrated that OR and BR could better maintain the original odor of beef, potatoes, and soup. Among the reheating methods, alcohols, aldehydes and esters of beef disappeared after MR, OR contributed a unique odor to potatoes, and SR endowed fewer esters but more acids to the soup. Compared with the control group, the content of nucleotides of beef and potatoes significantly (P < 0.05) increased after reheating, which was the opposite case with the trend of soup content. Additionally, the content of free amino acids increased with beef, potatoes and soup after reheating. Overall, OR is the best reheating method since it obtained better eating quality and flavor properties of beef, potatoes and soup.