Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets

This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of carbonyl protein and lipid oxidation products increased significantly (following air-frying > pan-frying > roast-frying), and the latter decreased subsequently after 6 min. Fillets possessed by frying increased significantly N epsilon-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF) levels, whose increment was pan-frying > air-frying > roast-frying. Compared to raw, eighty-seven vol-atiles were identified and the total concentrations of those increased gradually in air-frying, but then decreased up to 6 min in roast-frying and pan-frying. Furthermore, significant correlations between CML, TBARS and 5-HMF, quality attributes, oxidation index; volatiles (VIP and/or OAV > 1) and lipid oxidation index were ob-tained. Conclusively, fillets possessed by air-/roast-frying showed more lipid oxidation and alcohols/aldehydes, while pan-fried enriched CML and pyrazines.

Automated summary

This study evaluated the changes in quality attributes, oxidation index, glycosylated hazardous products, and aroma characteristics of grass carp fillets during air-frying, roast-frying, and pan-frying. The levels of carbonyl protein and lipid oxidation products increased significantly with frying (in the order of air-frying > pan-frying > roast-frying), but decreased after 6 minutes. Frying resulted in increased levels of N epsilon-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF), with pan-frying showing the highest increment. Volatile compounds gradually increased in air-frying, but decreased after 6 minutes in roast-frying and pan-frying.