Rich Flavor Research Articles

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the “control.” Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications In the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.

Evaluation of postharvest quality of plum (Prunus salicina L. cv. ‘French’) treated with layer-by-layer edible coating during storage

Plum has high nutritional value, good taste and rich flavor. However, the problems of easy decay and short shelf life in plums are prominent during postharvest storage. The effects of chitosan coating, sodium alginate coating and layer-by-layer (LBL) coating on the quality of plums were studied. Our studies demonstrated that different edible coating treatments could maintain fruit quality. Among them, the LBL coating significantly delayed weight loss, color change, reduction of total soluble solids and titratable acidity and kept higher firmness. Moreover, the LBL coated plums displayed higher peroxidase and superoxide dismutase activities, as well as higher contents of ascorbic acid and phenolic compounds compared to control samples. During postharvest storage, anthocyanin synthesis and phenylalanine ammonia lyase activity were significantly inhibited with LBL edible coating treatment. Furthermore, the production of superoxide free radicals and malondialdehyde decreased significantly after LBL edible coating treatment, which alleviated the oxidative damage and maintained the integrity of the membrane. Therefore, the application of LBL edible coating had obvious advantages for delaying senescence and maintaining the postharvest quality of plums in the process of storing.

Chinese Baijiu: The Perfect Works of Microorganisms.

Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.

Foliar application of salicylic acid and calcium chloride delays the loss of chlorophyll and preserves the quality of broccoli during storage.

Consumer awareness of broccoli's unusual color, rich flavor, and concentration of desired phytochemicals has led to a steady increase in consumption in recent years. However, its short shelf-life, which is linked with quick discoloration and degeneration after harvest, limits industrial production and marketing. The effect of pre-harvest salicylic acid (SA) and calcium chloride (Ca) and their combination on the post-harvest quality of broccoli during storage (5± 1°C) was explored in this study. The foliar spray treatments reduced weight loss of broccoli head during storage. At the end of storage, Ca (2%) alone and in combination with SA (0.01%) significantly maintained the chlorophyll concentration rather than control. The total phenols, flavonoid, and antioxidant capacity of the Ca (2%) + SA (0.01%) treated samples was significantly greater than the control. SA (0.01%) alone or in conjunction with Ca (2%), showed higher catalase (CAT) activity; however, Ca (1%), alone or in combination with SA (0.01%), showed higher peroxidase (POD) activity. Generally, the marketability of the treated broccoli was significantly greater than the control at the end of storage. Based on these findings, we believe Ca (2%) + SA (0.01%) improves the antioxidant system, delays chlorophyll degradation, and extends the shelf life of broccoli heads stored at 5± 1°C. It is proposed that the green color, marketability, and nutrient content of broccoli during postharvest handling and storage can be retained longer by foliar application of this treatment. PRACTICAL APPLICATIONS: Broccoli (Brassica oleracea L. Italaia) is a widely-consumed floral green vegetable due to its high content of nutrients and bioactive compounds. However, after harvest, florets rapidly senesce and suffer from yellowing which affects the quality of broccoli. The senescence of post-harvest broccoli is characterized by fresh weight loss, chlorophyll degradation, and a significant reduction in nutritional content. Therefore, preventing the decline in the quality of harvested broccoli is essential to maintain its economic and nutritional value. The results of this study showed that pre-harvest foliar application of Ca (2%) + SA (0.01%) with delayed weight loss, chlorophyll degradation, preservation of antioxidant compounds, and increased enzyme activity has a positive effect in maintaining broccoli heads quality during cold storage.

Diverse roles of MYB transcription factors in regulating secondary metabolite biosynthesis, shoot development, and stress responses in tea plants (Camellia sinensis).

Tea (Camellia sinensis) is concocted from tea plant shoot tips that produce catechins, caffeine, theanine, and terpenoids, which collectively determine the rich flavors and health benefits of the infusion. However, little is known about the integrated regulation of shoot tip development and characteristic secondary metabolite biosynthesis in tea plants. Here, we demonstrate that MYB transcription factors (TFs) play key and yet diverse roles in regulating leaf and stem development, secondary metabolite biosynthesis, and environmental stress responses in tea plants. By integrating transcriptomic and metabolic profiling data in different tissues at a series of developmental stages or under various stress conditions, alongside biochemical and genetic analyses, we predicted the MYB TFs involved in regulating shoot development (CsMYB2, 98, 107, and 221), epidermal cell initiation (CsMYB184, 41, 139, and 219), stomatal initiation (CsMYB113 and 153), and the biosynthesis of flavonoids (including catechins, anthocyanins, and flavonols; CsMYB8 and 99), caffeine (CsMYB85 and 86), theanine (CsMYB9 and 49), carotenoids (CsMYB110), mono-/sesquiterpenoid volatiles (CsMYB68, 147, 148, and 193), lignin (CsMYB164 and 192), and indolic compounds (CsMYB139, 162, and 198), as well as the MYB TFs that are likely involved in hormone signaling-mediated environmental stress and defense responses. We characterized the functions of some key MYBs in regulating flavonoid and carotenoid biosynthesis for tea quality and flavor. This study provides a cross-family analysis of MYBs in tea alongside new insights into the coordinated regulation of tea plant shoot development and secondary metabolism, paving the way towards understanding of tea quality trait formation and genetic improvement of quality tea plants.

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

Chinese indigenous pigs are favored for their rich flavor, which is generated through complex reactions involving lipid-oxidation-related flavor precursors. In this research, we characterized the aroma compounds and fatty acids of representative Chinese pig breeds by gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and GC–ion mobility spectrometry (GC–IMS) with multivariate analysis. A total of 79 volatile compounds were identified, among which 15 compounds were selected as odorants in pork. According to multivariate statistical analysis, some odorants, including hexanal, 1-octen-3-ol, 2,3-octanedione, (E, E)-2,4-decadienal and dodecanal could be discriminative compounds explaining breed-originated differences in flavor profiles. As confirmed by partial least squares regression (PLS-R), some fatty acids, including C18:1n9c, C22:6n3 and C18:3n3, were major precursors for the formation of rich flavor in indigenous pig breeds. These results revealed that fatty acids and volatile compounds were breed-dependent, and the differences in flavor were related to the variance in the fatty acid content.

Влияние муки из зерна светлозёрной ржи и продуктов переработки овощей на формирование аромата изделий

The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO­/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation.

Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38–4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.

Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage

Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. However, the refrigerated shrimp surimi is prone to deterioration due to rapid microbial growth during storage. The present study sought to assess the effects of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and shrimp surimi quality stored at 4 °C. The total viable count (TVC), microbiota composition, and quality parameters, including the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), and pH were investigated. The results showed that the spoilage bacteria in shrimp surimi rapidly increased with a surge on day 2 during refrigeration storage. The Psychrobacter and Brochothrix were identified as the Specific Spoilage Organisms (SSOs), which were also positively correlated with TVB-N and TBARs. The results further elucidated that the sono/photodynamic treatment could significantly inhibit the growth of SSOs on the surface and interior of shrimp surimi and delay shrimp surimi quality deterioration. In conclusion, the sono/photodynamic treatment as a non-thermal sterilization method could be a reliable and potential method for inactivating spoilage microorganisms and preserving shrimp surimi quality.

Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus.

Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α-tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.

Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology

N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing.

Effect of different drying methods on the characteristics of chicken powder added with basil during storage

Basil was used as a source of flavor components and antioxidants to prepare new chicken powder products to improve flavor and shelf life. Microwave vacuum drying (MVD), radio frequency drying (RFD), and hot air drying (HAD) were used to compare the product characteristics and storage. GCMS, electronic nose, and electronic tongue were used to assess effect of three different drying methods on powder flavor and taste. The results showed that MVD basil chicken powder had the most abundant flavor. At the same time, MVD basil chicken powder also had good stability, the lowest hygroscopicity during storage period, followed by RFD and HAD. This was due to the change of the physical properties of samples and the secondary structure of protein. In addition, MVD had a convinced protective result on antioxidant components in basil chicken powder during storage period. The results showed that MVD had positive effects on maintaining the rich flavor, good physicochemical properties, and antioxidant activity of basil chicken powder during shelf life.

Sensory evaluation of mono-varietal juices from columnar apple fruits

Tis study presents the sensory and biochemical traits of mono-varietal juices from columnar apple fruits grown in the Orel Region. Fruit juices from the cultivars Valuta, Zvezda Efira, Orlovskaya Eseniya and Priokskoye have been assessed against the Antonovka Obyknovennaya juice as control. We used the emerging sensory scales and dictionaries to develop a sensory panel for the apple juice evaluation and analysed its main biochemical criteria. Te top descriptors in a five-point rating were used to develop the colour, flavour and aroma scales for a quick juice quality evaluation, with suitable descriptors for each sensory level. Analyses of sensory data showed more expert discrimination of flavour than aroma. Te cultivars were divided into three groups in terms of juice quality: transparent without opalescence (Zvezda Efira, Valuta), almost opaque with marked opalescence (Orlovskaya Eseniya, Antonovka Obyknovennaya) and medium-transparent juice with slight opalescence (Priokskoye). Zvezda Efira and Antonovka Obyknovennaya were more sour and tart, while the Valuta and Priokskoye varieties were the sweetest. Orlovskaya Eseniya had a balanced sweet-sour and least tart juice. A correlation has been determined between the point and descriptor scorings of apple juices, as well as between the flavour and biochemical indices. Te sensory panel developed identified the best sensory qualities of apple juice as high transparency, absent opalescence, intense straw-yellow colour, sour-sweet rich flavour and distinct apple aroma. Te most flavour-affecting biochemical indices were the sugar content (°Brix), sugar-acid ratio and P-active catechin amount. Te point and descriptive scorings produce fully accordant results. A descriptive analysis is industry-preferred for allowing a rapid assessment of various product characteristics and their adjustment upon need.

The Draft Genome of a Flat Peach (Prunus persica L. cv. '124 Pan') Provides Insights into Its Good Fruit Flavor Traits.

The flat peach has become more and more popular worldwide for its fruit quality with relatively low acidity, high sugar content and rich flavor. However, the draft genome assembly of flat peach is still unavailable and the genetic basis for its fruit flavor remains unclear. In this study, the draft genome of a flat peach cultivar ‘124 Pan’ was assembled by using a hybrid assembly algorithm. The final assembly resulted in a total size of 206 Mb with a N50 of 26.3 Mb containing eight chromosomes and seven scaffolds. Genome annotation revealed that a total of 25,233 protein-coding genes were predicted with comparable gene abundance among the sequenced peach species. The phylogenetic tree and divergence times inferred from 572 single copy genes of 13 plant species confirmed that Prunus ferganensis was the ancestor of the domesticated peach. By comparing with the genomes of Prunus persica (Lovell) and Prunus ferganensis, the expansion of genes encoding enzymes involved in terpene biosynthesis was found, which might contribute to the good fruit flavor traits of ‘124 Pan’. The flat peach draft genome assembly obtained in this study will provide a valuable genomic resource for peach improvement and molecular breeding.

Bioactive Molecules From Native Mexican Avocado Fruit (Persea americana var. drymifolia): A Review.

Avocado (Persea americana Mill.) is a tree native from central and eastern México that belongs to the Lauraceae family. Avocado has three botanical varieties known as Mexican (P. americana var. drymifolia), West Indian (P. americana var. americana), and Guatemalan (P. americana var. guatemalensis). It is an oil-rich fruit appreciated worldwide because of its nutritional value and the content of bioactive molecules. Several avocado molecules show attractive activities of interest in medicine. Avocado fatty acids have beneficial effects on cardiovascular disease risk factors. Besides, this fruit possesses a high content of carotenoids and phenolic compounds with possible antifungal, anti-cancer and antioxidant activities. Moreover, several metabolites have been reported with anti-inflammatory effects. Also, an unsaponifiable fraction of avocado in combination with soybean oil is used for the treatment of osteoarthritis. The Mexican variety is native from México and is characterized by the anise aroma in leaves and by small thin-skinned fruits of rich flavor and excellent quality. However, the study of the bioactive molecules of the fruit has not been addressed in detail. In this work, we achieved a literature review on the inflammatory, immunomodulatory and cytotoxic properties of long-chain fatty acids and derivatives from Mexican avocado seed. Also, the antioxidant and anti-inflammatory properties of the oil extracted from the avocado seed are referred. Finally, the antimicrobial, immunomodulatory, and cytotoxic activities of some antimicrobial peptides expressed in the fruit are reviewed.

Magnesium Supplementation Alters Leaf Metabolic Pathways for Higher Flavor Quality of Oolong Tea

Oolong tea, one of the most famous tea beverages in China, contains specialized metabolites contributing to rich flavors and human health. Accumulation patterns of such metabolites and underlying regulatory mechanisms significantly vary under different growth conditions. To optimize quality and yield while minimizing environmental effects, three treatments were designed in this study: Conventional fertilization, optimized fertilization, and optimized fertilization supplemented with magnesium (Mg). We investigated the yield, taste quality, primary and secondary metabolites of oolong tea, and found that a substantial reduction in chemical fertilizers (nutrient optimization by reducing 43% N, 58% P2O5 and 55% K2O) did not affect the tea yield in this study. Interestingly, Mg fertilization is an important factor influencing amino acid and sugar accumulation in oolong tea, resulting in higher concentrations of total free amino acids and a lower ratio of tea polyphenols (TP) to free amino acids (FAA). Gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) combined multivariate analyses revealed distinct features of metabolite accumulation in leaves of three different treatments, as indicated by 34 differentially accumulated characteristic compounds. The levels of serine, aspartic acid, isoleucine, phenylalanine, theanine, and proline were reduced by fertilizer optimization and increased by Mg supplementation. Mg particularly promoted theanine accumulation favoring a stronger umami taste of oolong tea, while decreasing astringency and bitter metabolites. Thus, Mg application paves a new path for tea quality improvement in Southern China where Mg deficiency in the soil is a frequent limiting factor for crop production.

Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu)

<abstract> <p>The tropical fruit cupuassu comes from <italic>Theobroma grandiflorum</italic> (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a <italic>Saccharomyces cerevisiae</italic> inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.</p> </abstract>

Application of Compensatory Translation Approach to English Idioms

Idioms, the gems of a language, best reflect the national characteristics embodied in a language and always have rich national flavor and cultural connotation. It is not easy to translate idioms since not all English idioms have equivalents in Chinese idioms mainly due to cultural differences. There are six translation approaches in translating English idioms into Chinese: compensatory translation, literal translation, free translation, borrowing, integrated approach, explanational translation. This paper aims to propose the compensatory translation approach, one of the important and indispensable tactics to Chinese translation of English idioms based on Eugene A. Nida’s equivalence view. It is worth discussing on compensatory translation approach to English idioms from cultural perspective so as to better understand the application of this tactic, hoping to cast some enlightenment on further research in this area.

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

Fried fish skins are snacks with rich flavor in Asian. However, the high fat content about 50% is not good for health. It is possible to reduce the oil content while maintain its fried taste and texture by optimized frying methods. The effects of different frying approaches such as air frying, vacuum frying, electrostatic frying and traditional deep-fat frying on the oil uptake, moisture loss, breaking force, color, and microstructure attributes of fried fish skins were studied. Air and oil frying were performed at 180 °C for 2–12 min. Vacuum frying was conducted at lower temperature 120 °C for 4–24 min. Results showed that air fried and vacuum fried fish skins had the lowest fat contents (9.8% and 27.7%, respectively) and showed smooth, uniform microstructures. On the contrary, holy, irregular and non-uniform microstructures were obtained by traditional deep-fat frying and electrostatic frying due to high heat and rapid mass transfer occurred. The oil uptake (47.6% and 46.3% fat content, respectively) and browning reactions were also significant. Air frying developed a slower water evaporation rate and higher fish skin puffing ratio, which was suggested to be an alternative to traditional deep-fat frying.