Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
文献类型： 外文期刊
作者： Zhou, Mingzhu 1 ; Shi, Gangpeng 1 ; Deng, Yi 1 ; Wang, Chao 2 ; Qiao, Yu 1 ; Xiong, Guangquan 1 ; Wang, Lan 1 ; Wu, Wenjin 1 ; Shi, Liu 1 ; Ding, Anzi 1 ;
作者机构： 1.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agroprod, Wuhan, Peoples R China
2.Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Hubei Key Lab Ind Microbiol, Minist Educ,Key Lab Fermentat Engn, Wuhan, Peoples R China
关键词： shrimps; air frying; deep frying; physicochemical properties; flavor characteristics
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCI
摘要： This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190 degrees C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170 degrees C was the most popular among consumers.
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