The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying
The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, red...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/920 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850205659050541056 |
|---|---|
| author | Ying Li Xiufang Xia Guoping Yu |
| author_facet | Ying Li Xiufang Xia Guoping Yu |
| author_sort | Ying Li |
| collection | DOAJ |
| description | The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, redness, yellowness, browning index, hardness, crispiness, the dispersion of textural data, and sensory scores in deep-fried and air-fried samples increased (<i>p</i> < 0.05); the lightness, whiteness, and thiobarbituric acid reactive substances (TBARS) decreased (<i>p</i> < 0.05), while crispiness showed no significant difference (<i>p</i> > 0.05). Compared to deep-fried samples, air-fried samples showed a 15.6–20.8% and 63.2–64.7% decrease in the water content and oil content, respectively. Volumetric shrinkage, hardness, and crispiness of the air-fried samples increased 30.3–68.4%, 53.5–53.7%, and 53.0–59.1%, respectively, relative to deep-fried samples. Air-fried samples displayed a decreasing uniformity in color. Therefore, frying temperature and time conferred a desirable color and texture to the fried clearhead icefish by affecting mass transfer, Maillard reactions, and lipid oxidation reactions. In addition, the difference in quality attributes between deep-fried and air-fried products was attributed to the difference in heat transfer mode. The study aims to provide a theoretical basis for the application of two frying methods and the production of high-quality fried foods. |
| format | Article |
| id | doaj-art-c90bf45df4cb4abfafe566eac83f48b0 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c90bf45df4cb4abfafe566eac83f48b02025-08-20T02:11:01ZengMDPI AGFoods2304-81582025-03-0114692010.3390/foods14060920The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air FryingYing Li0Xiufang Xia1Guoping Yu2College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Engineering, East University of Heilongiiang, Harbin 150066, ChinaThe effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, redness, yellowness, browning index, hardness, crispiness, the dispersion of textural data, and sensory scores in deep-fried and air-fried samples increased (<i>p</i> < 0.05); the lightness, whiteness, and thiobarbituric acid reactive substances (TBARS) decreased (<i>p</i> < 0.05), while crispiness showed no significant difference (<i>p</i> > 0.05). Compared to deep-fried samples, air-fried samples showed a 15.6–20.8% and 63.2–64.7% decrease in the water content and oil content, respectively. Volumetric shrinkage, hardness, and crispiness of the air-fried samples increased 30.3–68.4%, 53.5–53.7%, and 53.0–59.1%, respectively, relative to deep-fried samples. Air-fried samples displayed a decreasing uniformity in color. Therefore, frying temperature and time conferred a desirable color and texture to the fried clearhead icefish by affecting mass transfer, Maillard reactions, and lipid oxidation reactions. In addition, the difference in quality attributes between deep-fried and air-fried products was attributed to the difference in heat transfer mode. The study aims to provide a theoretical basis for the application of two frying methods and the production of high-quality fried foods.https://www.mdpi.com/2304-8158/14/6/920fried clearhead icefishdeep fryingair fryingfrying conditionsquality attributesmaillard reaction |
| spellingShingle | Ying Li Xiufang Xia Guoping Yu The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying Foods fried clearhead icefish deep frying air frying frying conditions quality attributes maillard reaction |
| title | The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying |
| title_full | The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying |
| title_fullStr | The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying |
| title_full_unstemmed | The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying |
| title_short | The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying |
| title_sort | effect of frying conditions on the physical and chemical quality attributes of clearhead icefish i protosalanx hyalocranius i during deep frying and air frying |
| topic | fried clearhead icefish deep frying air frying frying conditions quality attributes maillard reaction |
| url | https://www.mdpi.com/2304-8158/14/6/920 |
| work_keys_str_mv | AT yingli theeffectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying AT xiufangxia theeffectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying AT guopingyu theeffectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying AT yingli effectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying AT xiufangxia effectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying AT guopingyu effectoffryingconditionsonthephysicalandchemicalqualityattributesofclearheadicefishiprotosalanxhyalocraniusiduringdeepfryingandairfrying |