Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography-mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography-ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production.