Comparison of Quality Characteristics of Air-fried Squid with Application of Shiitake-flavored High Internal Phase Emulsion/Liquid Oil Coating
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Abstract:
Shiitake-flavored oil high internal phase emulsion was applied as a coating instead of Shiitake-flavored oil on an air-fried squid to investigate its effect on the quality of air-fried squid products. The texture and color of the air-fried squid products coated with Shiitake-flavored oil high internal phase emulsion had suitable texture (hardness 9 419.46 g, chewiness 7 131.27) and better color quality. The total contents of volatile flavor substances in the squid products coated with high internal phase emulsion were 404.91 and 544.65 µg/kg at 10 and 15 min of air-frying, whereas those in the squid products coated with liquid oil were 381.132 and 472.28 µg/kg. The formation of volatile compounds during air-frying of squid was affected by the air-frying duration and oil-coating conditions as calculated and analyzed by partial least squares discriminant analysis. The study provides an efficient method to improve the quality characteristics and volatile flavor substances of air-fried squid by high internal phase emulsion coating relative to liquid oil coating. In addition, the loss of volatile flavor substances in squid products was effectively decelerated by the high internal phase emulsion coating.
