Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Issue 2 (20th January 2022)

• Record Type: Journal Article
• Authors: Liu, Li; Huang, Pan; Xie, Wei; Wang, Jinlin; Li, Yujin; Wang, Haiyan; Xu, He; Bai, Fan; Zhou, Xiaodong; Gao, Ruichang; Zhao, Yuanhui
• Is Part Of: Food science & nutrition. Volume 10:Issue 2(2022)
• Page Start: 342
• Page End: 353
• Publication Date: 2022-01-20
• Subjects: air‐frying -- digestibility -- flavor -- quality -- sturgeon; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2472
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products. Abstract : Under the optimum conditions, air‐fried sturgeon steak had crisp texture, attractive flavor, and low oil content, which can meet the preference of consumers. Compared with deep fat fried surimi, air frying can be considered as a healthy technique for preparing attractive fried food.