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Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. A...

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Autores principales: Fang, Ming-Chih, Chin, Peng-Shih-Yun, Sung, Wen-Chieh, Chen, Tai-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254611/
https://www.ncbi.nlm.nih.gov/pubmed/37298852
http://dx.doi.org/10.3390/molecules28114376
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author Fang, Ming-Chih
Chin, Peng-Shih-Yun
Sung, Wen-Chieh
Chen, Tai-Yuan
author_facet Fang, Ming-Chih
Chin, Peng-Shih-Yun
Sung, Wen-Chieh
Chen, Tai-Yuan
author_sort Fang, Ming-Chih
collection PubMed
description The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin.
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spelling pubmed-102546112023-06-10 Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying Fang, Ming-Chih Chin, Peng-Shih-Yun Sung, Wen-Chieh Chen, Tai-Yuan Molecules Article The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin. MDPI 2023-05-26 /pmc/articles/PMC10254611/ /pubmed/37298852 http://dx.doi.org/10.3390/molecules28114376 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Fang, Ming-Chih
Chin, Peng-Shih-Yun
Sung, Wen-Chieh
Chen, Tai-Yuan
Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title_full Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title_fullStr Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title_full_unstemmed Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title_short Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
title_sort physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254611/
https://www.ncbi.nlm.nih.gov/pubmed/37298852
http://dx.doi.org/10.3390/molecules28114376
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