| 英文摘要 |
This study is to develop the frozen mackerel steak with
microcapsules contained batter to remain crusts crispiness after reheating by microwave cooperating with toasting. Microcapsules were prepared by spray drying for O/W emulsion and by spray chilling for the melt W/O emulsion. The microcapsules prepared from W/O = 1/2 emulsion, namely MCSC-1/2, exhibited higher water content. The mackerel steak prepared with 10% MCSC-1/2 added in batter and reheated with 700W microwave for 60 sec and then toasted at 200 ℃ for 7-9 min showed the best reheating results with low cutting force, deformation, crust water content and high meat water content. These physical properties closed to those of products were just fried. The hedonic sensory evaluation revealed that the addition of microcapsules as well as the microwave and toasting combinative heat source contributed to the improvement of crispiness in mackerel steak crust after reheating. |
