ArticleFrontiers in nutrition2022
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly.Food chemistry: X · 2026Article
- Deciphering the impact of air frying vs. oven roasting on crayfish (Food chemistry: X · 2026Article
- Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue.Food chemistry: X · 2025Article
- Emerging analytical techniques for lipid profiling in food products: insights into processing effects and quality control.Food chemistry: X · 2025Review
- Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork.Scientific reports · 2025Article
- Impact of different frying methods on volatile compounds in tofu.Food chemistry: X · 2025Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties ofFoods (Basel, Switzerland) · 2024Article
- Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.Food chemistry: X · 2024Article
- Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage.Foods (Basel, Switzerland) · 2024Article
- Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.Foods (Basel, Switzerland) · 2023Article
- Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors.
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Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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