Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

Abstract

Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was selected. High frequency defrosting (HFD) was used to thaw frozen fillet mackerel before frying. Response surface methodology (RSM) was used to optimize the temperature and frying time of the three frying methods. The physiochemical and nutritional characteristics, including volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), pH, overall acceptance, proximate, fatty acid, and amino acids of fried mackerel were investigated. The HFD exhibited the lowest number of drips with a short thawing time. The RSM showed that the optimum temperature and frying time for deep, vacuum, and air frying were 165 °C for 3 min, 95 °C for 7 min, and 160 °C for 15 min, respectively. Vacuum frying showed the lowest increase in VBN, TBARS, and pH, and significantly (p < 0.05) differed from the others. It also resulted in increased amino acid and preserved fatty acid content. These findings suggest that vacuum frying is the best frying method which has little oxidation and can maintain nutrition. The results of this study could be applied in the fisheries industry to produce the best fried mackerel and preserve its high nutritive value.

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

“…The appearance and texture of fish have a considerable impact on customer acceptance [24]. On the contrary, Negara et al [25] reported that vacuum fried CM had a lower sensory score than deep fried. This current study confirms that batter treatment on CM enhanced consumer acceptability.…”

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

“…Fried mackerel have been reported to contain high levels of omega-3 fatty acids, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid, as well as omega-6 fatty acids such as linoleic acid (LA). Amino acids have also been found in fried mackerel, such as glutamic acid, aspartic acid, lysine, leucine, and arginine [9,16,25]. They are cooked by frying under ideal conditions.…”

“…They are cooked by frying under ideal conditions. Several studies have been conducted to determine the effects of frying methods on Atlantic [14,15], chub [9,16,17], Indian [18][19][20][21][22], and Spanish mackerel [23]. The frying process is known to have some effects on several aspects, including nutritional, physicochemical, and sensory properties.…”

“…This method has been used in several industries to fry and produce high-quality fried products. Vacuum frying maintains the nutrition of fried products with low oxidation [7][8][9][10]. Air frying is a method that circulates and utilizes hot air to fry food.…”

“…Several studies have been conducted on the effects of deep [9,[14][15][16][17][18][19][20][21][22][23], vacuum [9], and air frying [9] on mackerel, with and without batter [24,25]. Furthermore, studies on the effect of frying on minced mackerel products have also been conducted by Tolasa et al [26], Albertos et al [10], Chen et al [27], and Lee et al [28].…”