Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Yoon, Hyeri; Jung, Mun Yhung; Choi, Sung-Hee; Chun, Su-Hyun; Lee, Jihyun; Moon, BoKyung; Lee, Kwang-Won

doi:10.1007/s10068-024-01639-4

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-024-01639-4

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Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Hyeri Yoon,

Mun Yhung Jung,

Sung-Hee Choi

et al.

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Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

Park,

Kang,

Kim

et al. 2024

Foods

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Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed to optimize the process for developing a healthy, crispy snack that retains the original shape of the Yesso scallop (Patinopecten yessoensis) adductor muscle using vacuum low-temperature frying technology. The effects of various frying methods on the scallops were analyzed. The vacuum low-temperature frying process was optimized based on evaluations of physical, chemical, and sensory properties. Frying conditions were optimized using response surface methodology, with temperature (X1: 90.1–109.9 °C) and time (X2: 186–774 s) as variables. Based on moisture (5.6 ± 0.1 g/100 g), hardness (1470 ± 5.0 g/cm2), and sensory chewiness (7.6 ± 0.2 points) analyses, 99.9 °C and 480 s were identified as the optimal conditions. Validation was conducted through sensory evaluation by 30 trained panelists. Scallops produced under these optimal frying conditions exhibited low water activity (aw) (0.46), desirable texture (1428 g/cm2), palatability (7.9 points), and high protein content (45.6 g/100 g). The predicted and experimental values for frying temperature and time showed strong agreement, validating the reliability of the optimization model.

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Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

Park,

Kang,

Kim

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Cited by 1 publication

References 27 publications

Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

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