TY - JOUR
T1 - Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying
AU - Noh, Eunjeong
AU - Yim, Jonggab
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology 2024.
PY - 2024/11
Y1 - 2024/11
N2 - Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxymethylfurfural (5-HMF) was analysed. The moisture content of the air-fried samples was significantly higher than that of the deep-fat fried samples in the same batter samples. A total of 72 volatile compounds (8 aldehydes, 15 monoterpenes, 12 sesquiterpenes, 2 terpene alcohols, 4 benzenes, 13 pyrazines, 2 pyridines, 6 furans, 5 alcohols, 2 pyrroles, and 3 others) were detected in fried chicken breast, and air-fried SBC possessed the highest total amount of volatile compounds. Furthermore, 5-HMF was exclusively detected in NBC samples; in particular, 1.27 ± 0.06 and 0.41 ± 0.02 μg/mL were detected in deep- and air-fried NBC, respectively. This study indicates the potential of air frying to reduce the formation of 5-HMF while maintaining quality characteristics, suggesting the need for further study on other hazardous compounds.
AB - Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxymethylfurfural (5-HMF) was analysed. The moisture content of the air-fried samples was significantly higher than that of the deep-fat fried samples in the same batter samples. A total of 72 volatile compounds (8 aldehydes, 15 monoterpenes, 12 sesquiterpenes, 2 terpene alcohols, 4 benzenes, 13 pyrazines, 2 pyridines, 6 furans, 5 alcohols, 2 pyrroles, and 3 others) were detected in fried chicken breast, and air-fried SBC possessed the highest total amount of volatile compounds. Furthermore, 5-HMF was exclusively detected in NBC samples; in particular, 1.27 ± 0.06 and 0.41 ± 0.02 μg/mL were detected in deep- and air-fried NBC, respectively. This study indicates the potential of air frying to reduce the formation of 5-HMF while maintaining quality characteristics, suggesting the need for further study on other hazardous compounds.
KW - 5-HMF
KW - Air frying
KW - Deep-fat frying
KW - Fried chicken breast
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85192835074&partnerID=8YFLogxK
U2 - 10.1007/s10068-024-01580-6
DO - 10.1007/s10068-024-01580-6
M3 - Article
AN - SCOPUS:85192835074
SN - 1226-7708
VL - 33
SP - 3223
EP - 3234
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 14
ER -