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Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The resu...

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Detalles Bibliográficos
Autores principales: Liu, Li, Huang, Pan, Xie, Wei, Wang, Jinlin, Li, Yujin, Wang, Haiyan, Xu, He, Bai, Fan, Zhou, Xiaodong, Gao, Ruichang, Zhao, Yuanhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825730/
https://www.ncbi.nlm.nih.gov/pubmed/35154672
http://dx.doi.org/10.1002/fsn3.2472
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author Liu, Li
Huang, Pan
Xie, Wei
Wang, Jinlin
Li, Yujin
Wang, Haiyan
Xu, He
Bai, Fan
Zhou, Xiaodong
Gao, Ruichang
Zhao, Yuanhui
author_facet Liu, Li
Huang, Pan
Xie, Wei
Wang, Jinlin
Li, Yujin
Wang, Haiyan
Xu, He
Bai, Fan
Zhou, Xiaodong
Gao, Ruichang
Zhao, Yuanhui
author_sort Liu, Li
collection PubMed
description In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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spelling pubmed-88257302022-02-11 Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying Liu, Li Huang, Pan Xie, Wei Wang, Jinlin Li, Yujin Wang, Haiyan Xu, He Bai, Fan Zhou, Xiaodong Gao, Ruichang Zhao, Yuanhui Food Sci Nutr Original Research In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products. John Wiley and Sons Inc. 2022-01-20 /pmc/articles/PMC8825730/ /pubmed/35154672 http://dx.doi.org/10.1002/fsn3.2472 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Liu, Li
Huang, Pan
Xie, Wei
Wang, Jinlin
Li, Yujin
Wang, Haiyan
Xu, He
Bai, Fan
Zhou, Xiaodong
Gao, Ruichang
Zhao, Yuanhui
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title_full Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title_fullStr Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title_full_unstemmed Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title_short Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
title_sort effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825730/
https://www.ncbi.nlm.nih.gov/pubmed/35154672
http://dx.doi.org/10.1002/fsn3.2472
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