Reheating strategies for crispy pork: A comparative study of microwave and steaming treatments

This study evaluated the effects of microwave and steaming reheating on the quality and nutritional attributes of crispy pork. A comprehensive evaluation was conducted, encompassing sensory attributes, texture profile, moisture distribution, volatile compounds, taste characteristics, and in vitro digestibility. The results that both reheating methods significantly influenced the product quality. Specifically, the medium-power microwave treatment (M-80-100) achieved an optimal balance of color, flavor, and texture in a short time. This process significantly improved appearance by 2.45%, texture by 4.30%, and color by 2.82%, while maintaining top-tier flavor and reducing color deterioration by 13.82% compared to the over-processing scenario. Furthermore, it enhanced the Maillard reaction and yielded higher levels of volatile flavor compounds. In contrast, steaming better preserved textural integrity and juiciness, resulted in higher in vitro protein digestibility with the digestibility reaching 72.6% (a 13% increase) after 30 min, and promoted the formation of smaller, more stable micelles, which facilitated lipid absorption. Thus, for applications prioritizing efficiency and strong flavor, medium-power microwave reheating is recommended, whereas steaming is preferable when texture preservation and nutrient retention are emphasized. This study provides theoretical and practical guidance for selecting reheating methods for prepared meat products.