ArticleFood science & nutrition2022
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 29 citations in OpenAlex.
- Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality.Food science & nutrition · 2026Article
- A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control.Food chemistry: X · 2026Article
- Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids.Gels (Basel, Switzerland) · 2025Article
- Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.Food chemistry: X · 2024Article
- The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study.Toxics · 2024Article
- Mechanisms of cooking methods on flavor formation of Tibetan pork.Food chemistry: X · 2023Article
- Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
11 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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