Effects of various reheating methods on the quality changes and warmed-over flavor (WOF) development in pre-cooked goose meat

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-28 DOI:10.1016/j.lwt.2026.120003

Xiaoxuan Liu, Kangling Yan, Hong Wang, Chunpeng Liu, Jing Fu, Peiqun Liu, Juan Yang, Min Qian, Xiaofang Zeng, Weidong Bai, Hao Dong

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引用次数: 0

Abstract

With the increasing demand for convenient and ready-to-eat meat products, pre-cooked meat products have attracted considerable attention. Although flavor changes during storage have been studied, the effects of reheating on Warmed-over flavor (WOF) formation in pre-cooked goose meat remain unclear. This study evaluated how four reheating methods affect WOF formation and related changes in oxidation, fatty acids, volatile compounds, and sensory characteristics. Microwave reheating induced the most pronounced lipid oxidation, whereas water-bath reheating showed better oxidative stability and PUFA preservation. The total content of key WOF-related volatiles varied markedly among reheating methods, ranging from 1025.92 to 2473.14 μg/kg, with boiling producing approximately 2.4-fold higher levels than water-bath reheating. These changes were accompanied by distinct flavor profiles and sensory characteristics, and the strong associations between PUFA and WOF-related volatiles highlighted the important role of lipid oxidation in WOF formation. Overall, water-bath reheating showed potential to reduce WOF formation and better preserve the quality of pre-cooked goose meat under the conditions investigated, providing practical guidance for reheating process selection and WOF control in pre-cooked meat products.

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不同加热方式对预熟鹅肉品质变化及温热过味形成的影响

随着人们对方便即食肉类产品的需求不断增加，预熟肉类产品引起了人们的广泛关注。虽然已经研究了储存过程中的风味变化，但再加热对预熟鹅肉中温过味（WOF）形成的影响尚不清楚。本研究评估了四种再加热方法如何影响WOF的形成以及氧化、脂肪酸、挥发性化合物和感官特性的相关变化。微波再加热引起的脂质氧化最为明显，而水浴再加热具有更好的氧化稳定性和PUFA保存效果。不同再加热方式的wof相关挥发物总含量差异显著，在1025.92 ~ 2473.14 μg/kg之间，其中沸煮比水浴再加热的挥发物含量高约2.4倍。这些变化伴随着不同的风味特征和感官特征，多聚脂肪酸和WOF相关挥发物之间的强烈关联突出了脂质氧化在WOF形成中的重要作用。综上所述，在本研究条件下，水浴再加热有可能减少预熟鹅肉的WOF形成，并更好地保持预熟鹅肉的质量，为预熟肉制品的再加热工艺选择和WOF控制提供实用指导。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.