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, vacuu...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Fang, Mingchih [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:137 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2020.110494 |
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ELV052470768 |
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| 245 | 1 | 0 | |a Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying |
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| 520 | |a 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. | ||
| 520 | |a 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. | ||
| 650 | 7 | |a Electrostatic frying |2 Elsevier | |
| 650 | 7 | |a Vacuum frying |2 Elsevier | |
| 650 | 7 | |a Air frying |2 Elsevier | |
| 650 | 7 | |a Deep-fat frying |2 Elsevier | |
| 650 | 7 | |a Tilapia skin |2 Elsevier | |
| 700 | 1 | |a Huang, Guan-Jing |4 oth | |
| 700 | 1 | |a Sung, Wen-Chieh |4 oth | |
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10.1016/j.lwt.2020.110494 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001565.pica (DE-627)ELV052470768 (ELSEVIER)S0023-6438(20)31482-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Fang, Mingchih verfasserin aut Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Electrostatic frying Elsevier Vacuum frying Elsevier Air frying Elsevier Deep-fat frying Elsevier Tilapia skin Elsevier Huang, Guan-Jing oth Sung, Wen-Chieh oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:137 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2020.110494 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 137 2021 0 |
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10.1016/j.lwt.2020.110494 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001565.pica (DE-627)ELV052470768 (ELSEVIER)S0023-6438(20)31482-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Fang, Mingchih verfasserin aut Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Electrostatic frying Elsevier Vacuum frying Elsevier Air frying Elsevier Deep-fat frying Elsevier Tilapia skin Elsevier Huang, Guan-Jing oth Sung, Wen-Chieh oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:137 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2020.110494 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 137 2021 0 |
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10.1016/j.lwt.2020.110494 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001565.pica (DE-627)ELV052470768 (ELSEVIER)S0023-6438(20)31482-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Fang, Mingchih verfasserin aut Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Electrostatic frying Elsevier Vacuum frying Elsevier Air frying Elsevier Deep-fat frying Elsevier Tilapia skin Elsevier Huang, Guan-Jing oth Sung, Wen-Chieh oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:137 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2020.110494 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 137 2021 0 |
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10.1016/j.lwt.2020.110494 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001565.pica (DE-627)ELV052470768 (ELSEVIER)S0023-6438(20)31482-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Fang, Mingchih verfasserin aut Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Electrostatic frying Elsevier Vacuum frying Elsevier Air frying Elsevier Deep-fat frying Elsevier Tilapia skin Elsevier Huang, Guan-Jing oth Sung, Wen-Chieh oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:137 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2020.110494 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 137 2021 0 |
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10.1016/j.lwt.2020.110494 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001565.pica (DE-627)ELV052470768 (ELSEVIER)S0023-6438(20)31482-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Fang, Mingchih verfasserin aut Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Electrostatic frying Elsevier Vacuum frying Elsevier Air frying Elsevier Deep-fat frying Elsevier Tilapia skin Elsevier Huang, Guan-Jing oth Sung, Wen-Chieh oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:137 year:2021 pages:0 https://doi.org/10.1016/j.lwt.2020.110494 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 137 2021 0 |
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Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying |
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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. |
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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. |
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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. |
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