ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1640819
This article is part of the Research TopicDecoding Flavor Release: Interactions Between Food Matrices and Flavor CompoundsView all 5 articles
Oil Frying Enhances Flavor and Sensory Quality of Salted Dried Mackerel: A Comparative Study of Heating Methods
Provisionally accepted
- Dalian Polytechnic University, Dalian, China
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This research primarily examines the effects of three thermal processes—air frying, water steaming, and oil frying—on the volatile and nonvolatile flavor compounds of salted Spanish mackerel dried meat (with a salt concentration of 6% and drying durations of 4 and 6 days). The results indicated that 45 volatile flavor compounds were discovered using GC-IMS, with the oil frying group exhibiting the highest concentration of desirable volatiles. The e-tongue findings indicated that the savory flavor was the most prominent across all sample groups. According to LC-MS measurement of free amino acid content, the concentration of fresh flavor amino acids was most pronounced in the oil frying group. The oil frying group also earned the highest overall rating in the sensory evaluation. This research provides a theoretical framework for the development of prepared meals with salted and dried Spanish mackerel.
Keywords: Salted and dried Spanish mackerel, Thermal processing method, Volatile flavor substances, free amino acids, sensory quality
Received: 04 Jun 2025; Accepted: 24 Sep 2025.
Copyright: © 2025 Li, Jiang, Liu, Miao and Jiang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Pengfei Jiang, jiangpf@dlpu.edu.cn
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