Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>)

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>)

The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (<i>Trichiurus lepturus</i>) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid...

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Bibliographic Details
Main Authors: Yixuan Ding, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng, Bin Zhang
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
hairtail
deep frying
air frying
HS-GC-IMS
Online Access:https://www.mdpi.com/2304-8158/11/17/2710

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https://www.mdpi.com/2304-8158/11/17/2710

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