ArticleFood chemistry: X2026
Deciphering the impact of air frying vs. oven roasting on crayfish (
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Crayfish are valued for their culinary appeal and nutritional profile. This study compares air frying (AF) and roasting (RO) impacts on crayfish muscle. We investigated water migration, protein structural changes, microstructure, sensory attributes, digestibility, and volatile compounds. Dry-heat processing induced significant protein oxidation and aggregation, as evidenced by a 3.6-fold increase in carbonyl content, a 48 % rise in the myofibrillar fragmentation index, and a reduction in free sulfhydryl groups. AF promoted protein oxidation due to rapid heating, whereas RO enhanced proteolysis. AF samples retained bound water within compact matrices, restricting water mobility, whereas RO formed porous networks that increased free water content, yielding smaller digesta particles (367.9 nm). AF enriched volatile compounds through dehydration-driven concentration, with tetrahydro-2-furanmethanol as a discriminant marker. AF at 170 °C/10 min achieved optimal sensory acceptance. Our findings elucidate multiscale mechanisms linking water-protein dynamics to texture, flavor, and digestibility, providing a scientific basis for optimizing crustacean processing.
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