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Journal of Aquatic Food Product Technology Volume 31, 2022 - Issue 8
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Articles

Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying

Huibo Wanga Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, ChinaView further author information
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Zhisheng Peia Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China;b School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, ChinaView further author information
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Qianwen Zhenga Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, ChinaView further author information
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Pan Wenb School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, ChinaView further author information
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Chuan Lia Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China;c Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, ChinaCorrespondence[email protected]
View further author information
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Yunsheng Xub School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China;c Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, ChinaView further author information
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Changfeng Xueb School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China;c Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, ChinaView further author information
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Xiaoqin Wangb School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, ChinaView further author information
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Xuanri Shena Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China;c Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, ChinaCorrespondence[email protected]
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Pages 747-762 | Published online: 27 Jul 2022
 
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ABSTRACT

Fried Mugil cephalus was investigated under optimal vacuum and atmospheric conditions. The water distribution, texture, and color properties of vacuum-fried samples were enhanced compared with atmospheric-fried samples. Meanwhile, vacuum frying (VF) reduced the total oil content, protein oxidation, and degradation. The molecular weight and amino acid content suggested that protein was well-preserved during VF. In addition, the total carbonyl, free thiol groups, thiobarbituric acid reactive substances (TBARS), and Schiff base values were all significantly improved by the VF method compared to atmospheric frying (AF). VF inhibited the shift of amide bands to a higher frequency and the disordering of protein secondary structure. The sample surface morphology shrank under vacuum conditions, likely resulting in the lower fat content of vacuum-fried M. cephalus. Thus, VF improved the quality, water distribution, and microstructure and decreased the protein oxidation and degradation of M. cephalus and was considered a potential method for frying processing.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Supplementary material

Supplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2022.2102954.

Additional information

Funding

This work was supported by the specific research fund of The Innovation Platform for Academicians of Hainan Province [YSPTZX202131], Hainan Provincial Natural Science Foundation of China [320MS056; 321RC747], and Hainan Provincial Key Research and Development Program [ZDYF2020170].

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