The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

中文翻译：

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加热方法和冷冻贮藏对富含肉豆蔻提取物的预煮牛肉丸理化特性和变暖风味的影响。

对流烤箱的预煮，冷冻存储（−18°C / 2个月）和四种不同的再加热方法（即沸腾，泛烤，对流烤箱和微波炉）对pH，颜色，质地，抗氧化活性和加热的影响-研究了牛肉丸的过香。在这项研究中，制备了四种牛肉丸子：添加丁基化羟基甲苯（0.02％BHT，M1）；和 含肉豆蔻提取物（0.02％，M2）; 加入肉豆蔻粉（0.02％，M3）和对照（无抗氧化剂）。在对流烤箱中预煮后，在牛肉丸M2中添加（0.02％）肉豆蔻提取物会导致脂质和蛋白质氧化，硬度和胶粘度值显着降低（p <0.05）。同样，M2被微波炉重新加热（p<0.05）与对照品M1和M3相比，减少了蒸煮损失，胶质，弹性，腐臭味，咸味和烧焦味，并提高了氧化稳定性，发红性和粘附性以及咀嚼强度和总体可接受性。总之，肉豆蔻提取物（0.02％）作为天然植物抗氧化剂添加到预煮的牛肉丸中，可以降低脂质和蛋白质的氧化水平，稳定颜色和质地，并在两个月的冷冻储存中经微波炉加热后改善总体接受度。