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 re- heating 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...