Effects Of Different Air Frying Conditions On Quality And Safety Of Mackerel

As a new cooking method,air frying pan heating food with hot air as the medium,which is characterized by less oil consumption,convenient and fast cooking,and the taste of the products is similar to the traditional fried food,which meets the needs of consum-ers for low fat and low calorie fried food.In this paper,the effects of different air frying conditions on the quality and safety of mackerel were explored,and the shelf life of fried mackerel under cold storage(4?)and normal temperature(25?)conditions was inves-tigated,The study aims to provide theoretical support for the promotion of air frying technology and the commercialization of air fried food.The main findings are as follows:Firstly,the effects of different air frying conditions on the quality of mackerel were studied.The results showed that the cooking loss rate,the redness value a*and the yel-lowness value b*increased with increasing temperature and frying time,while the water content,fat content and the lightness value L*decreased The hardness,chewiness and gumminess of mackerel increased with the increase of frying temperature and time,and the springiness changed differently at different temperature and time,while the cohe-siveness was changed not obviously.With the prolongation of frying time,the sensory score of fried mackerel gradually increased under 160?conditions,while increased first then decreased under 170?and 180?conditions and continuously decreased under 190?conditions,which the product with the highest sensory score prepared by frying in 170?for 12 min.Secondly,the effects of different air frying conditions on the safety of mackerel were studied.The results showed that the acid value of mackerel increased first and then de-creased with increasing time at the same frying temperature.The pH values increased under 160?and 170?conditions,while slightly decreased under 180?and 190?conditions.At the same frying time(12 min),only one heterocyclic amine(MeIQx)was detected in the sample fried in 160?and the content was 4.19 ng/g,while three hetero-cyclic amines(IQ,MeIQx and 4,8-DiMeIQx)were detected in the samples under170?,180?and 190?conditions,and the content of them increased with increasing temperature.At the same frying temperature(170?),the content of IQ,MeIQx and4,8-DiMeIQx in the sample increased with increasing frying time,among which the MeIQx content was the highest.The content of acrylamide in mackerel increased with the increase of frying temperature and time.Compared to the control sample,CaCl₂ had the best inhibitory effect on acrylamide formation,and the inhibition rate was 56.3%,fol-lowed by citric acid at 50.6%,while BHA and PG had lower inhibition rates of 6.3%and12.5%.Thirdly,the shelf life of fried mackerel under cold storage(4?)and normal temper-ature(25?)conditions were studied.The results showed that the pH value of mackerel slightly decreased during two storage conditions,the volatile basic nitrogen increased first and then decreased,and the TVB-N value of mackerel was less than 30 mg/100g during storage.With the prolongation of storage time,the sensory score decreased,while the total colony count and the number of Lactobacillus increased.The number of Bacillus cereus of fried mackerel was less under cold storage conditions,and the number of Ba-cillus cereus increased with increasing storage time under normal temperature conditions,reaching 1.37×10⁴ CFU/g at 28 days.Coliform group was not detected in air-fried mackerel samples under both storage conditions.The results of the microbial determina-tion and sensory evaluation showed that the shelf life of air-fried mackerel was about 28days under cold storage conditions,while approximately 14 days under normal temperature conditions.