Effects of different reheating methods on the quality characteristics of psyllium husk powder-unrinsed surimi gel pancakes

Authors

YANG Jing, College of Food Science and Technology , Bohai University , Jinzhou , Liaoning 121013 , China;Food Safety Key Lab of Liaoning Province , National & Local Joint Engineering Research Center of Storage , Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Bohai University , Jinzhou , Liaoning 121013 , China
ZHENG Wanyuan, Zhejiang Xingye Group Co ., Ltd., Zhoushan , Zhejiang 316000 , China
YI Shumin, College of Food Science and Technology , Bohai University , Jinzhou , Liaoning 121013 , China;Food Safety Key Lab of Liaoning Province , National & Local Joint Engineering Research Center of Storage , Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Bohai University , Jinzhou , Liaoning 121013 , ChinaFollow
LI Jianrong, College of Food Science and Technology , Bohai University , Jinzhou , Liaoning 121013 , China;Food Safety Key Lab of Liaoning Province , National & Local Joint Engineering Research Center of Storage , Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Bohai University , Jinzhou , Liaoning 121013 , China
LIU Yingli, School of Food and Health , Beijing Technology and Business University , Beijing 100000 , China

Corresponding Author(s)

仪淑敏（1980—），女，渤海大学教授，博士。E-mail：yishumin@163.com

Abstract

［Objective］ This study aimed to evaluate the effects of different reheating methods on the quality characteristics of psyllium husk powder -unrinsed surimi gelatinous pancakes.［Methods］ Gelatinous pancakes were reheated using steaming (SR),baking (BR),air frying (AR),microwave reheating (MR) and decoction (FR).Changes in color,moisture content,textural properties and flavor characteristics were analyzed.［Results］］ Reheating deepened the color of the pancakes and reduced the whiteness.Frying (FR) significantly (P<0.05) increased a* and b* values by 4.50 and 1.43 times,respectively,compared to the control (CK).Moisture loss was highest in MR (53.07%) and GR (56.67%) but minimal in SR (2.16%),AR (3.60%),and FR (4.06%).Except for FR,reheating treatments increased moisture freedom.Hardness and flavor richness increased across all methods,with bitterness significantly elevated in MR,SR and FR,while sourness decreased in MR,SR,BR and FR by approximately 38.74%.Reheating enhanced the diversity and relative content of flavor compounds,with SR causes diluting flavor substances,while MR and FR intensified flavor variety and richness.［Conclusion］ Frying (FR) |was the most suitable reheating method for gelatinous pancakes,followed by microwave reheating (MR).

Publication Date

2-18-2025

First Page

2

Last Page

8

DOI

10.13652/j.spjx.1003.5788.2024.80350

Recommended Citation

Jing, YANG; Wanyuan, ZHENG; Shumin, YI; Jianrong, LI; and Yingli, LIU (2025) "Effects of different reheating methods on the quality characteristics of psyllium husk powder-unrinsed surimi gel pancakes," Food and Machinery: Vol. 40: Iss. 12, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2024.80350
Available at: https://www.ifoodmm.cn/journal/vol40/iss12/1

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