Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets.

Abstract

This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of carbonyl protein and lipid oxidation products increased significantly (following air-frying>pan-frying>roast-frying), and the latter decreased subsequently after 6min. Fillets possessed by frying increased significantly Nε-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF) levels, whose increment was pan-frying>air-frying>roast-frying. Compared to raw, eighty-seven volatiles were identified and the total concentrations of those increased gradually in air-frying, but then decreased up to 6min in roast-frying and pan-frying. Furthermore, significant correlations between CML, TBARS and 5-HMF, quality attributes, oxidation index; volatiles (VIP and/or OAV>1) and lipid oxidation index were obtained. Conclusively, fillets possessed by air-/roast-frying showed more lipid oxidation and alcohols/aldehydes, while pan-fried enriched CML and pyrazines.