Exploration into lipid oxidation and flavour characteristics of crayfish ( Procambarus clarkia) after hot water blanching pretreatment and deep frying

文献类型： 外文期刊

第一作者： Tan, Hongyuan

作者： Tan, Hongyuan;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan;Qiao, Yu;Tan, Hongyuan;Wei, Lingyun;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan

作者机构：

关键词： Hot water blanching; Deep frying; Lipid oxidation; Volatile compounds; Crayfish

期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）

ISSN： 1878-450X

年卷期： 2025 年 39 卷

页码：

收录情况： SCI

摘要： In this research, we studied the effects of hot water blanching (HB), deep frying (DF), and blanching combined with deep frying (BF) on the lipid oxidation and flavor characteristics of crayfish. The results indicated that crayfish which were subjected to blanching before frying had higher fat content but lower levels of certain indicators such as acid value, rho-anisidine, conjugated alkenes, and thiobarbituric acid value compared to those only fried. Blanching prior to frying resulted in a significant increase in free amino acids, particularly umami amino acids. Furthermore, the group that underwent blanching combined with deep frying exhibited significant increases in palmitic and oleic. Regarding volatile compounds, the BF group showed significant changes in 14 key volatile compounds, especially in the type and amount of pyrazines. Correlation analysis indicated that changes in fatty acids and free amino acids influenced the composition of flavor substances. These findings suggest that blanching before frying could minimize lipid oxidation, enhance volatile compound production, and improve flavor profiles, thereby providing insights for crayfish processing and promoting healthy eating practices.

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