Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.

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

SUBMITTER: Akhtar KH 

PROVIDER: S-EPMC11854888 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature