Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling

文献类型： 外文期刊

第一作者： Gao, Ziwu

作者： Gao, Ziwu;Ma, Jiale;Zhang, Dequan;Akhtar, Kumayl Hassan;He, Jinhua;Wang, Zhenyu;Gao, Ziwu;Ma, Jiale;Zhang, Dequan;Akhtar, Kumayl Hassan;He, Jinhua;Wang, Zhenyu

作者机构：

关键词： Stir-fried chicken; Coated tinplate bowl; Open-fire reheating; Safety; Edible quality; Visualization modeling

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 480 卷

页码：

收录情况： SCI

摘要： Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0-6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min. Open-fire reheating caused slight damage to the polypropylene film's thermal stability and crystal structure. The stir-fried chicken breast meat exhibited the lowest hardness (5.43 N) and chewiness (1226.13 N) after 5 min, while the lowest springiness value (0.46 mm) was observed at 6 min, coinciding with peak volatile organic compound concentrations. Increased heat penetration during the later stages (4-6 min) accelerated water migration, significantly increasing free water content (P < 0.05). Furthermore, the "Stir-fried chicken breast meat-coated tinplate bowl" visualization model effectively validated the temperature and water status of stir-fried chicken breast meat during reheating. Overall, this integrated approach provides valuable insights into the quality changes of readyto-eat meat products packaged using coated tinplate bowls during open-fire reheating.

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