ArticleFoods (Basel, Switzerland)2025
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- Enhancing the Quality of Fish Maw Chicken Soup Through Direct Steam Injection: A Comparative Study of Processing Conditions and Product Characteristics.Journal of food science · 2026Article
- Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.Foods (Basel, Switzerland) · 2026Article
- Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat.Frontiers in nutrition · 2026Article
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8 authors.
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Abstract
Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the protein profile, lipid oxidation, flavor, texture, color, sensory properties, protein digestibility, and microstructure of household stir-fried chicken. Four doneness levels of preheating (medium rare (T1 = 62 °C), medium (T2 = 65 °C), medium well (T3 = 68 °C), and well done (T4 = 71 °C) and reheating (72 °C) were selected. Results revealed that preheating and reheating enhanced protein and lipid oxidation, while the unfolding of α-helix improved quality and digestibility. GC-MS identified 59 volatile compounds, including β-phellandrene and 1-octen-3-ol in preheating and anethole and benzaldehyde in reheating. Texture analysis showed decreased hardness, chewiness, and gumminess at T3. Lightness (L*) and redness (a*) were largely unaffected, except for the well done (D1T4, D30T4) doneness level, although yellowness (b*) increased with the increasing doneness levels. Sensory evaluation highlighted improved appearance, tenderness, and overall acceptability, particularly for D30T3. Digestibility enhanced with reheating, reaching up to 80% intestinal digestibility at D30T3. Microstructural analysis unveiled structural deformation, which was most pronounced at T4. Preheating followed by reheating enhanced meat quality attributes, with D30T3 emerging as the optimal doneness level for the industrial production of stir-fried chicken.
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