Abstract
In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 °C, 160 °C, 180 °C, and 200 °C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 °C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 °C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.
Highlights
Consumers have always favored seafood products due to their tenderness, unique flavor, and delicious taste
After the fish filets were fried at 140 ◦ C, 160 ◦ C, 180 ◦ C, and 200 ◦ C for 5 min, the moisture content decreased by 17.26%, 18.27%, 23.13%, and 27.29%, respectively
The flavor of the samples fried at 180 ◦ C and 200 ◦ C was relatively similar
Summary
Consumers have always favored seafood products due to their tenderness, unique flavor, and delicious taste. Because they have abundant nutrients, including essential amino acids, proteins, lipids, and minerals, aquatic products are deemed vital nutrient sources highly beneficial for human health. Due to thermal sterilization under high temperature and high pressure, self-heating food safety is guaranteed, but food color, flavor, and nutritive values deteriorate during the self-heating process. The current research on self-heating food focuses on packaging [1] and shelf-life prediction [2,3]. The possibilities of improving the nutritive quality of self-heating aquatic products during processing have not been fully explored yet
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