Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)
| Autor: | Gabriel Tirtawijaya, Bertoka Fajar Surya Perwira Negara, Mi-Jeong Lee, Woo-Hee Cho, Jin-soo Kim, Jae-Suk Choi, Jae-Hak Sohn |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Deep frying Mackerel vacuum frying Bioengineering TP1-1185 air frying 03 medical and health sciences 0404 agricultural biotechnology Chub mackerel TBARS Chemical Engineering (miscellaneous) Food science Response surface methodology QD1-999 Scomber chemistry.chemical_classification 0303 health sciences biology Chemical technology Process Chemistry and Technology Fatty acid 04 agricultural and veterinary sciences Proximate biology.organism_classification 040401 food science chub mackerel Chemistry chemistry nutrition profile deep frying |
| Zdroj: | Processes Volume 9 Issue 7 Processes, Vol 9, Iss 1225, p 1225 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9071225 |
| Popis: | Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was selected. High frequency defrosting (HFD) was used to thaw frozen fillet mackerel before frying. Response surface methodology (RSM) was used to optimize the temperature and frying time of the three frying methods. The physiochemical and nutritional characteristics, including volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), pH, overall acceptance, proximate, fatty acid, and amino acids of fried mackerel were investigated. The HFD exhibited the lowest number of drips with a short thawing time. The RSM showed that the optimum temperature and frying time for deep, vacuum, and air frying were 165 °C for 3 min, 95 °C for 7 min, and 160 °C for 15 min, respectively. Vacuum frying showed the lowest increase in VBN, TBARS, and pH, and significantly (p < 0.05) differed from the others. It also resulted in increased amino acid and preserved fatty acid content. These findings suggest that vacuum frying is the best frying method which has little oxidation and can maintain nutrition. The results of this study could be applied in the fisheries industry to produce the best fried mackerel and preserve its high nutritive value. |
| Databáze: | OpenAIRE |
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