Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Noh, Eunjeong; Yim, Jonggab; Lee, Kwang-Geun

doi:10.1007/s10068-024-01580-6

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-024-01580-6

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Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Eunjeong Noh,

Jonggab Yim,

Kwang-Geun Lee

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Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes

Chen,

Wang,

Guan

et al. 2024

Foods

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The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three Lentinula edodes varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1–3 min or 140–180 °C for 2 min. Nine volatile compounds were identified, with sulfur-containing compound levels decreasing and ketone, aldehyde, pyrazine, and other volatile compound levels increasing as frying progressed. At temperatures above 180 °C, variety 808 displayed a duller appearance, while variety LM experienced significant water and protein loss, making them unsuitable for frying under these conditions. Conversely, variety 0912 demonstrated superior characteristics, such as retaining higher levels of aspartic acid and sulfur-containing compounds, resulting in a sweeter taste. Overall, frying for 2–3 min at 160–180 °C can preserve high nutritional quality and taste and enhance flavor characteristics relatively well. These findings provide a theoretical basis for the deep processing and utilization of Lentinula edodes and for standardized industrial production.

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Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes

Chen,

Wang,

Guan

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Cited by 1 publication

References 51 publications

Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes

Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of Lentinus edodes

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