Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis)

Abstract

AbstractThis study investigated the effect of microwave‐assisted vacuum frying (MVF) on the processing of bighead carp fish fillets (Aristichthys nobilis, FF) at low temperature (90 ± 2°C) and at the same vacuum degree (0.085 ± 0.002 MPa). FF were fried with vacuum frying (VF) and MVF methods at different power levels (800, 900, and 1,000 W). Parameters were used to evaluate the effect of various VF conditions on the processing of fried FF, including moisture content, oil content, color parameters (L*, a*, b*, ΔE*), texture (hardness), also scanning electron microscopy and sensory evaluation of fried FF were carried out in our study. The application of MVF significantly increased the water evaporation rate. Oil content of the fried FF reduced significantly at lower power levels (800 and 900 W), producing with more well‐distributed pores, thinner fiber interval and more desirable outlooks. Higher microwave power (1,000 W) during MVF resulted in faster moisture removal, brighter the products. Results of this study indicated that MVF is an alternative frying method for the fried FF to maintain good quality.Practical applicationsMicrowave‐assisted vacuum frying (MVF) can significantly reduce the oil content in the fish fillets on the premise of ensuring the good appearance and texture of the products, compared with the traditional frying at normal atmospheric pressure and vacuum condition. It could be applied to other aquatic products and meat products in further study. With deepening of research on microwave technology and the development of microwave instruments, MVF technology will have wide application and development prospects.