Effects of Different Frying Methods on Fat Oxidation and Volatile Flavor Substances of Procambarus clarkii
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Abstract:
The effects of atmospheric fried (DF) and air fried (AF) on fat oxidation and volatile flavor substances of Procambarus clarkii (crayfish) at different temperatures (160 ℃, 170 ℃, 180 ℃ or 190 ℃）were investigated by measuring peroxide value, acid value, anisidine value, multiple dilution index, fatty acids and volatile components. The results showed that the peroxide value, acid value, and polydilute index value showed an increasing trend with the increase of fried temperature. At 190 ℃, the peroxide value, acid value, anisidine value, and multiple dilution index of the atmospheric fried crayfish were significantly higher than those of the air fried crayfish. In particular, the acid value reached 5.05 g/100 g. There were large amounts of unsaturated fatty acids in fresh crayfish, mainly oleic acid, linoleic acid, and DHA. After atmospheric frying, the total content of unsaturated fatty acids in crayfish meat increased significantly, whilst the total content of unsaturated fatty acids in the air-fried crayfish meat decreased significantly. 17, 15, 20, and 20 flavor substances were detected in the atmospheric fried crayfish meat, whilst 16, 13, 14, and 17 flavor substances were detected in the air fried crayfish meat, respectively. The flavor of the atmospheric fried crayfish was mainly attributed to the combination of aldehydes and alcohols, while aldehydes and olefins were the main contributors to the flavor of air fried crayfish. The flavor of atmospheric fried crayfish was more abundant than the air fried crayfish. From a health perspective, it is more reliable to choose low-temperature air frying. This study provided a theoretical basis for optimizing the method and temperature for frying Procambarus clarkii.
