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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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2710 |
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| author | Yixuan Ding Ting Zhou Yueqin Liao Huimin Lin Shanggui Deng Bin Zhang |
| author_facet | Yixuan Ding Ting Zhou Yueqin Liao Huimin Lin Shanggui Deng Bin Zhang |
| author_sort | Yixuan Ding |
| collection | DOAJ |
| description | 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 reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets. |
| first_indexed | 2024-03-10T01:47:53Z |
| format | Article |
| id | doaj.art-2ce26c7f93774e5aa44e412faa02ea1e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:47:53Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2ce26c7f93774e5aa44e412faa02ea1e2023-11-23T13:09:56ZengMDPI AGFoods2304-81582022-09-011117271010.3390/foods11172710Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>)Yixuan Ding0Ting Zhou1Yueqin Liao2Huimin Lin3Shanggui Deng4Bin Zhang5Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaThe 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 reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.https://www.mdpi.com/2304-8158/11/17/2710hairtaildeep fryingair fryingHS-GC-IMS |
| spellingShingle | Yixuan Ding Ting Zhou Yueqin Liao Huimin Lin Shanggui Deng Bin Zhang Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) Foods hairtail deep frying air frying HS-GC-IMS |
| title | Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) |
| title_full | Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) |
| title_fullStr | Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) |
| title_full_unstemmed | Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) |
| title_short | Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) |
| title_sort | comparative studies on the physicochemical and volatile flavour properties of traditional deep fried and circulating air fried hairtail i trichiurus lepturus i |
| topic | hairtail deep frying air frying HS-GC-IMS |
| url | https://www.mdpi.com/2304-8158/11/17/2710 |
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