Influence of Two Frying Methods on the Quality and Flavor of Hairtail
The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with the increasing of the frying time, the moisture conte...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030023 |
| _version_ | 1811301579113889792 |
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| author | Yixuan DING Ting ZHOU Yueqin LIAO Huimin LIN Bin ZHANG Shanggui DENG Xiaomin ZHOU |
| author_facet | Yixuan DING Ting ZHOU Yueqin LIAO Huimin LIN Bin ZHANG Shanggui DENG Xiaomin ZHOU |
| author_sort | Yixuan DING |
| collection | DOAJ |
| description | The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with the increasing of the frying time, the moisture content and production rate of hairtail decreased, but hardness and chewiness increased. The redness of deep-frying hairtail improved significantly, but brightness decreased. The skin of air-frying hairtail was kept intact and there was no significant change in the brightness (P>0.05). Combining sensory assessment and physicochemical characteristics, under 190 ℃ deep-frying for 7 min and the air-frying for 24 min were selected. Further researchs found that the myofiber bundle gap in deep-frying hairtail was large and fractured, but the air-frying hairtail was closely arranged and orderly. The ratio of essential amino acid to total amino acid in air-frying hairtail was up to 45.41%, which belonged to high quality protein, while deep-frying samples was less than 40%. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of air-frying hairtail were significantly higher than that of deep-frying sample (P<0.05). The content and species of volatile flavor substances in the hairtail differed to different degrees. To sum up, there were some differences in the quality and flavor between air-frying and deep-frying hairtail, which would provide a theoretical reference for the processing method of fried hairtail. |
| first_indexed | 2024-04-13T07:11:13Z |
| format | Article |
| id | doaj.art-61b4a186b42548c0b35163eb5a5a1c67 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T07:11:13Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-61b4a186b42548c0b35163eb5a5a1c672022-12-22T02:56:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-01432424425310.13386/j.issn1002-0306.20220300232022030023-24Influence of Two Frying Methods on the Quality and Flavor of HairtailYixuan DING0Ting ZHOU1Yueqin LIAO2Huimin LIN3Bin ZHANG4Shanggui DENG5Xiaomin ZHOU6College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Xingye Group Co., Ltd., Zhoushan 316022, ChinaThe effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with the increasing of the frying time, the moisture content and production rate of hairtail decreased, but hardness and chewiness increased. The redness of deep-frying hairtail improved significantly, but brightness decreased. The skin of air-frying hairtail was kept intact and there was no significant change in the brightness (P>0.05). Combining sensory assessment and physicochemical characteristics, under 190 ℃ deep-frying for 7 min and the air-frying for 24 min were selected. Further researchs found that the myofiber bundle gap in deep-frying hairtail was large and fractured, but the air-frying hairtail was closely arranged and orderly. The ratio of essential amino acid to total amino acid in air-frying hairtail was up to 45.41%, which belonged to high quality protein, while deep-frying samples was less than 40%. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of air-frying hairtail were significantly higher than that of deep-frying sample (P<0.05). The content and species of volatile flavor substances in the hairtail differed to different degrees. To sum up, there were some differences in the quality and flavor between air-frying and deep-frying hairtail, which would provide a theoretical reference for the processing method of fried hairtail.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030023hairtaildeep friedair friedmicrostructurequalityvolatile flavor substances |
| spellingShingle | Yixuan DING Ting ZHOU Yueqin LIAO Huimin LIN Bin ZHANG Shanggui DENG Xiaomin ZHOU Influence of Two Frying Methods on the Quality and Flavor of Hairtail Shipin gongye ke-ji hairtail deep fried air fried microstructure quality volatile flavor substances |
| title | Influence of Two Frying Methods on the Quality and Flavor of Hairtail |
| title_full | Influence of Two Frying Methods on the Quality and Flavor of Hairtail |
| title_fullStr | Influence of Two Frying Methods on the Quality and Flavor of Hairtail |
| title_full_unstemmed | Influence of Two Frying Methods on the Quality and Flavor of Hairtail |
| title_short | Influence of Two Frying Methods on the Quality and Flavor of Hairtail |
| title_sort | influence of two frying methods on the quality and flavor of hairtail |
| topic | hairtail deep fried air fried microstructure quality volatile flavor substances |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030023 |
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