Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

The effects of pan‐frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p ...

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Veröffentlicht in:Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
Hauptverfasser: Hu, Xiang‐fei, Li, Jin‐lin, Zhang, Lu, Wang, Hui, Peng, Bin, Hu, Yue‐ming, Liang, Qing‐xi, Tu, Zong‐cai
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container_title Journal of food processing and preservation
container_volume 46
creator Hu, Xiang‐fei
Li, Jin‐lin
Zhang, Lu
Wang, Hui
Peng, Bin
Hu, Yue‐ming
Liang, Qing‐xi
Tu, Zong‐cai
description The effects of pan‐frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p 
doi_str_mv 10.1111/jfpp.16342
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Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p &lt; .05), and the polyunsaturated fatty acids were endowed with higher oxidation stability. Both peroxide values and the content of free amino acids were significantly increased in the first 4 min and subsequently decreased, while carbonyl values increased within 8 min (p &lt; .05). In addition, the flavor profile showed a significant diversity, mainly due to the conversion of lipid derivatives to pyrazine and furan. Multivariate data analysis demonstrated that a total of 18 volatile substances were identified as the principal contributing substances. Conclusively, the oxidation of unsaturated fatty acids was an essential channel responsible for flavor substances. Practical applications The study could provide a deep observation on a pattern of flavor formation and lipid oxidation on fried grass carp fillets. 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Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p &lt; .05), and the polyunsaturated fatty acids were endowed with higher oxidation stability. Both peroxide values and the content of free amino acids were significantly increased in the first 4 min and subsequently decreased, while carbonyl values increased within 8 min (p &lt; .05). In addition, the flavor profile showed a significant diversity, mainly due to the conversion of lipid derivatives to pyrazine and furan. Multivariate data analysis demonstrated that a total of 18 volatile substances were identified as the principal contributing substances. Conclusively, the oxidation of unsaturated fatty acids was an essential channel responsible for flavor substances. Practical applications The study could provide a deep observation on a pattern of flavor formation and lipid oxidation on fried grass carp fillets. 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title Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet
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