The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake

In this study, the effects of steaming (ST), boiling (BO), microwaving (MI), baking (BA), air-frying (AF), pan-frying (PF), and deep-frying (DF) on the edible quality (color, texture, and sensory qualities) and flavor of frozen Jingzhou fish cake were investigated using samples without reheat treatment as a control. The results showed that the L∗ , a∗ , and b∗ values of fish cakes under pan-frying and deep-frying were significantly changed ( P < 0.05), the whiteness of fish cakes reheated by microwave, steaming, and boiling did not change significantly compared with the control group ( P > 0.05), baking improved the hardness and chewiness of the Jingzhou fish cake, which could lead to a richer flavor, and the overall textural properties of the fish cakes reheated by air-frying were the most similar to those of the control group. In addition, the sensory evaluation results of air-frying reheating performed better. The results of the electronic nose and electronic tongue showed that there were differences in the smell and taste of Jingzhou fish cakes processed by different reheating methods. Through the analysis of 67 volatile aroma compounds detected in the fish cakes, it was found that pan-frying and deep-frying reheating could significantly improve the flavor characteristics of the fish cakes, and air-frying reheating was able to restore the flavor of the fish cakes in a better way. In general, air-frying reheating showed greater potential in maintaining the original quality and flavor of Jingzhou fish cake, baking could improve the edible quality of fish cakes effectively, pan-frying and deep-frying could change the original quality and flavor of fish cakes to a greater extent, giving consumers a brand-new visual, olfactory and gustatory experience.