Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)

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 (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances...

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Detalles Bibliográficos
Autores principales: Ding, Yixuan, Zhou, Ting, Liao, Yueqin, Lin, Huimin, Deng, Shanggui, Zhang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455639/
https://www.ncbi.nlm.nih.gov/pubmed/36076895
http://dx.doi.org/10.3390/foods11172710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455639/
https://www.ncbi.nlm.nih.gov/pubmed/36076895
http://dx.doi.org/10.3390/foods11172710

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