Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

Abstract

In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

“…Heating oils may result in elevated levels of PAHs [ 30 , 31 ]. Air frying, compared to microwave and low-pressure frying, replicates the heat flow akin to boiling oil, dehydrating the food and allowing meat to be cooked with minimal or no additional oil, resulting in significantly reduced fat absorption [ 1 ]. Furthermore, the findings of this study revealed that BaP was undetectable in all cooked beef patties prepared without oil brushing, suggesting that oil-free cooking can effectively mitigate BaP concentration.…”

“…The air fryer is a novel cooking appliance that has emerged in recent years, which replaces hot oil with heated air to achieve the frying effect [ 1 ]. Compared with the oven, a common traditional cooking appliance, the air fryer produces fewer chemicals and carcinogens because it uses oil-free cooking.…”

“…Compared with the oven, a common traditional cooking appliance, the air fryer produces fewer chemicals and carcinogens because it uses oil-free cooking. Studies have shown that the concentration of carcinogens in sturgeon cooked in the air fryer has been reduced compared with traditional deep frying [ 1 ]. The quality of cooked meats did not change significantly [ 2 ], suggesting that air fryer cooking could be a preferable choice for cooking meats.…”

“…Beef provides essential amino acids and vitamins necessary for the body, making it a vital component in the diet of meat consumers. Studies have shown that the moisture content on the surface of air-fried steaks decreases dramatically as the temperature increases, while the moisture content inside is maintained, resulting in higher levels of essential amino acids and the production of more flavor compounds (e.g., aldehydes, alcohols, and esters) [ 1 , 2 ]. However, numerous reports have shown that various polycyclic aromatic hydrocarbons (PAHs) are produced during the processing of beef, including smoking, roasting, and frying [ 3 , 4 , 5 ].…”

Mechanisms of cooking methods on flavor formation of Tibetan pork

“…The circulation of hot air accelerates the oxidation process of food, giving it an excellent flavor. Meanwhile, the high temperature dehydrates the surface of the food quickly, creating a crusty layer to preserve the moisture inside the food ( Liu et al, 2022b ). Microwave treatment depends on the action of electromagnetic fields that make the water molecules inside the food crash to produce heat energy.…”