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. 2022 Dec 1:9:1022590.
doi: 10.3389/fnut.2022.1022590. eCollection 2022.

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

Mingzhu Zhou  1   2 , Gangpeng Shi  1   2 , Yi Deng  1   2 , Chao Wang  2 , Yu Qiao  1 , Guangquan Xiong  1 , Lan Wang  1 , Wenjin Wu  1 , Liu Shi  1 , Anzi Ding  1
Affiliations

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

Mingzhu Zhou et al. Front Nutr. .

Abstract

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°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°C was the most popular among consumers.

Keywords: air frying; deep frying; flavor characteristics; physicochemical properties; shrimps.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Effect of frying method and temperature on the principal component analysis (PCA) of shrimp meat smell (A) and sensor signal value (B). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
FIGURE 2
FIGURE 2
Effect of frying method and temperature on principal component analysis (PCA) (A) and discriminant factor analysis (DFA) (B) of shrimp meat taste. DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
FIGURE 3
FIGURE 3
Effect of frying temperature on the gas-phase ion mobility spectrum (GC-IMS) of AFSM (A) and the GC-IMS of DFSM (B). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
FIGURE 4
FIGURE 4
Effect of frying temperature on the volatile flavor compounds of AFSM (A) and the volatile flavors of DFSM (B). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
FIGURE 5
FIGURE 5
Effect of frying temperature on the principal component analysis (PCA) of AFSM (A) and the principal component analysis (PCA) of DFSM (B). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
FIGURE 6
FIGURE 6
Effect of frying method and temperature on the sensory description of shrimp meat taste. DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
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