Skip to main content
SpringerLink
Log in

Improving air-fried squid quality using high internal phase emulsion coating

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

High internal phase emulsions (HIPEs) have been introduced as an alternative to liquid oil to improve the quality of air-fried seafood products. In this study, the effect of HIPE coating compared to that of liquid oil or no oil on air-fried squid quality was investigated. The exudation content of oil droplets (ranging from 0.021 ± 0.002 to 0.067 ± 0.005 g) and water loss (7.19 g) in air-fried squid with HIPE coating were significantly reduced compared to those with liquid oil coating. Owing to the homogeneous HIPE coating, the air-fried squid possessed acceptable textural properties (hardness, 2845.04 ± 570.48 g; chewiness, 2405.77 ± 203.55 g), excellent color, and a fried-like flavor, when compared to air-fried squid with or without liquid oil. Interestingly, there was a lower content (5.90 ± 0.18 ng/g) of heterocyclic aromatic amines in air-fried squid with HIPE coating than in those with liquid oil coating (20.18 ± 0.26 ng/g) or without oil coating (21.25 ± 0.50 ng/g). In summary, HIPE, as a novel oil medium, is advantageous for the development of air-frying products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. O.G. Mouritsen, K. Styrbk, Cephalopod gastronomy—a promise for the future. Front. Commun. 3, 38 (2018)

    Article  Google Scholar 

  2. I.S. Saguy, D. Dana, Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J. Food Eng. 56(2), 143–152 (2003)

    Article  Google Scholar 

  3. U. Mehta, B. Swinburn, A review of factors affecting fat absorption in hot chips. Crit. Rev. Food Nutr. 41(2), 133–154 (2001)

    Article  CAS  Google Scholar 

  4. M.J. Carvalho, J. Ruiz-Carrascal, Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation. J. Food Sci Technol. 55(6), 2068–2078 (2018)

    Article  CAS  Google Scholar 

  5. M. Gibis, Heterocyclic aromatic amines in cooked meat products: causes, formation, occurrence, and risk assessment. Compr. Rev. Food Sci Food Saf. 15(2), 269–302 (2016)

    Article  CAS  Google Scholar 

  6. M.A. Shabbir, A. Raza, F.M. Anjum, M.R. Khan, H.A. Suleria, Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs). Crit. Rev. Food Sci. Nutr. 55(1), 82–93 (2015)

    Article  CAS  Google Scholar 

  7. G. Haskaraca, E. Demirok, N. Kolsarıcı, F. Öz, N. Özsaraç, Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Res. Int. 63, 373–381 (2014)

    Article  CAS  Google Scholar 

  8. F. Barzegar, N. Omidi, M. Kamankesh, A. Mohammadi, R. Ferdowsi, S. Jazaeri, An advanced microwave-assisted extraction-low density solvent based on a sensitive microextraction method coupled with reverse phase high-performance liquid chromatography for the simultaneous determination of heterocyclic aromatic amines in fried chicken nuggets. Anal. Methods 11(7), 942–949 (2019)

    Article  CAS  Google Scholar 

  9. T. Sugimura, K. Wakabayashi, H. Nakagama, M. Nagao, Heterocyclic amines: mutagens/carcinogens produced during cooking of meat and fish. Cancer Sci. 95(4), 290–299 (2010)

    Article  Google Scholar 

  10. B. Belkova, J. Hradecky, K. Hurkova, V. Forstova, J. Hajslova, Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem. 241, 51–59 (2018)

    Article  CAS  Google Scholar 

  11. X.J. Song, M. Zhang, A.S. Mujumdar, Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips. Dry Technol. 25(12), 2021–2026 (2007)

    Article  Google Scholar 

  12. S. Devi, M. Zhang, R. Ju, B. Bhandari, Recent development of innovative methods for efficient frying technology. Crit. Rev. Food Sci. Nutr. 61(22), 3709–3724 (2021)

    Article  Google Scholar 

  13. A. Andrés, Á. Arguelles, M.L. Castelló, A. Heredia, Mass transfer and volume changes in french fries during air-frying. Food Bioprocess. Technol. 6(8), 1917–1924 (2013)

    Article  Google Scholar 

  14. G. Arash, K. Arash, M. Mohebbat, M.O. Ngadi, Effect of deep fat and hot air-frying on doughnuts physical properties and kinetic of crust formation. J Cereal Sci. 83, 25–31 (2018)

    Article  Google Scholar 

  15. M.D.R. Teruel, M. Gordon, M.B. Linares, M.D. Garrido, A. Ahromrit, K. Niranjan, A comparative study of the characteristics of french fries produced by deep fat frying and air-frying. J. Food Sci. 80(2), E349–E358 (2015)

    Article  CAS  Google Scholar 

  16. M.A. Shaker, Air-frying a new technique for produce of healthy fried potato strips. J. Food Nutr. Sci. 2(4), 200–206 (2014)

    CAS  Google Scholar 

  17. K.J. Lissant, Dekker, Emulsions and emulsion technology. Part 1 Marcel Dekker (1974)

  18. P. Puligundla, P.S. Variyar, S. Ko, V.S. Obulam, Emerging trends in modification of dietary oils and fats, and health implications—a review. Sains Malays. 41(7), 871–877 (2012)

    CAS  Google Scholar 

  19. C.V. Nikiforidis, E. Scholten, High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies. Food Hydrocolloids 43, 283–289 (2015)

    Article  CAS  Google Scholar 

  20. Y.-Q. Hu, S.-W. Yin, J.-H. Zhu, J.-R. Qi, J. Guo, L.-Y. Wu, C.-H. Tang, X.-Q. Yang, Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles. Food Hydrocolloids 61, 300–310 (2016)

    Article  CAS  Google Scholar 

  21. Y. Guo, C. Wu, M. Du, S. Lin, X. Xu, P. Yu, In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions. LWT 139, 110538 (2021)

    Article  CAS  Google Scholar 

  22. Y. Song, X. Zang, T. Kamal, J. Bi, S. Cong, B. Zhu, M. Tan, Real-time detection of water dynamics in abalone (Haliotis discus hannai Ino) during drying and rehydration processes assessed by LF-NMR and MRI. Dry Technol. 36, 72–83 (2017)

    Article  Google Scholar 

  23. Y. Hu, W. Xia, C. Ge, Characterization of fermented silver carp sausages inoculated with mixed starter culture. LWT 41(4), 730–738 (2008)

    Article  CAS  Google Scholar 

  24. T.T. Feng, J.H. Wu, X. Liang, M. Du, M.Q. Tan, L. Qin, X.B. Xu, Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes. J. Food Meas. Charact. 12(3), 1503–1512 (2018)

    Article  Google Scholar 

  25. Y. Sekiguchi, N. Mitsuhashi, Y. Inoue, H. Yagisawa, T. Mimura, Analysis of sugar phosphates in plants by ion chromatography on a titanium dioxide column with pulsed amperometric detection. J. Chromatogr. A 1039(1–2), 71–76 (2004)

    Article  CAS  Google Scholar 

  26. Z. Xu, F. Zhao, H. Chen, S. Xu, F. Fan, P. Shi, M. Tu, Z. Wang, M. Du, Nutritional properties and osteogenic activity of enzymatic hydrolysates of proteins from the blue mussel (Mytilus edulis). Food Funct. 10(12), 7745–7754 (2019)

    Article  CAS  Google Scholar 

  27. M. Xing, K. Sun, Q. Liu, L. Pan, K. Tu, Development of novel electronic nose applied for strawberry freshness detection during storage. Int. J. Food Eng. 14(7–8), 20180111 (2018)

    CAS  Google Scholar 

  28. S. Shan, Y. Ma, C. Sun, X. Guo, H. Zheng, X. Xu, L. Qin, J. Hu, A novel magnetic solid-phase extraction method for detection of 14 heterocyclic aromatic amines by UPLC-MS/MS in meat products. Food Chem. 337, 127630 (2021)

    Article  CAS  Google Scholar 

  29. T.-T. Feng, X.-B. Xu, M. Du, M.-Q. Tan, L. Qin, B.-W. Zhu, Simultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid–liquid microextraction coupled with HPLC-DAD. Anal. Methods 9(16), 2445–2451 (2017)

    Article  CAS  Google Scholar 

  30. J.M. Hughes, S.K. Oiseth, P.P. Purslow, R.D. Warner, A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci. 98(3), 520–532 (2014)

    Article  CAS  Google Scholar 

  31. K. Li, Z.L. Kang, Y.F. Zou, X.L. Xu, G.H. Zhou, Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. J. Food Sci. Technol. 52(5), 2622–2633 (2015)

    Article  CAS  Google Scholar 

  32. C. Chang, G. Wu, H. Zhang, Q. Jin, X. Wang, Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit. Rev. Food Sci. Nutr. 60(9), 1496–1514 (2019)

    Article  Google Scholar 

  33. X.H. Huang, L.B. Qi, B.S. Fu, Z.H. Chen, Y.Y. Zhang, M. Du, X.P. Dong, B.W. Zhu, L. Qin, Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel. Food Chem. 286, 241–249 (2019)

    Article  CAS  Google Scholar 

  34. S.H. Ashoor, J.B. Zent, Maillard browning of common amino acids and sugars. J. Food Sci. 49, 1206–1207 (2010)

    Article  Google Scholar 

  35. C.W. Wong, H.B. Wijayanti, B.R. Bhandari, Maillard reaction in limited moisture and low water activity environment. in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. 41–63 (2015)

  36. R. Lutz, A. Aserin, N. Garti, Maillard reaction between leucine and glucose in O/W microemulsion media in comparison to aqueous solution. J. Disper. Sci. Technol. 26(5), 535–547 (2005)

    Article  CAS  Google Scholar 

  37. S. Kim, J. Kwon, Y. Kim, K.G. Lee, Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce. Food Biosci. 36, 100615 (2020)

    Article  CAS  Google Scholar 

  38. T. Kocadagli, V. Gokmen, Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. Food Chem. 211, 892–902 (2016)

    Article  CAS  Google Scholar 

  39. L.W. Kroh, T. Fiedler, J. Wagner, α-Dicarbonyl compounds-key intermediates for the formation of carbohydrate-based melanoidins. Ann. NY Acad. Sci. 1126, 210–215 (2008)

    Article  CAS  Google Scholar 

  40. R. Zamora, F.J. Hidalgo, Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products. Food Chem. 313, 126128 (2020)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Key R&D Program of China (Grant No. 2019YFD0902000).

Author information

Author notes

  1. Xiaolin Luo and Sijie Hu contributed equally to this work.

Authors and Affiliations

  1. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, People’s Republic of China

    Xiaolin Luo, Sijie Hu, Xianbing Xu, Ming Du, Chao Wu, Liang Dong & Zhenyu Wang

Authors
  1. Xiaolin Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sijie Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xianbing Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ming Du
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Chao Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Liang Dong
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Zhenyu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Xianbing Xu.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Luo, X., Hu, S., Xu, X. et al. Improving air-fried squid quality using high internal phase emulsion coating. Food Measure 16, 3844–3854 (2022). https://doi.org/10.1007/s11694-022-01459-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-022-01459-2

Keywords

Search

Navigation