Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork

A novel and promising reheating method has been explored to address the issue of meat consumption and safety quality degradation after reheating. This study compared the effects of boiling, steaming, microwaving, stir-frying, and microwave synergistic steam (MW + ST) reheating on the flavor and advanced glycation end products (AGEs) of braised pork. The results demonstrated that MW + ST was effective in reducing AGEs formation with an N^ε-carboxymethyllysine (CML) content of 4.21 mg/kg and a fluorescent AGEs level of 208.3 AU, which only increased 17.13 % and 1.98 %, respectively, compared with the content before reheating. This can be attributed to the high moisture content (49 %) and immobilized water proportion (92.65 %) maintained by MW + ST, resulting in the reduced accumulation and production of AGEs precursors (Schiff base and glyoxal) by suppressing lipid oxidation, protein oxidation, and the Maillard reaction. Additionally, the electronic nose and electronic tongue results showed that MW + ST was closest to the original odor of braised pork and exhibited excellent taste characteristics. Overall, the high sensory scores and safety qualities of the MW + ST suggested that it promises to be a new way of reheating for consumers and food distribution companies compared to conventional reheating methods.