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

ObjectiveThis study aimed to evaluate the effects of different reheating methods on the quality characteristics of psyllium husk powder-unrinsed surimi gelatinous pancakes.MethodsGelatinous 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.ResultsReheating 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.ConclusionFrying (FR) was the most suitable reheating method for gelatinous pancakes, followed by microwave reheating (MR).