Optimization of the Frying Process for Maximizing Crispiness of Scallop (<i>Patinopecten yessoensis)</i> Adductor Muscle Snacks Using Vacuum Low-Temperature Frying.

Sensory chewiness (Y3) increased sharply as the code values of X1 and X2 moved from −1.414 to 0.300 and 0.300, followed by a decreasing trend thereafter ( Figure 3 ).

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Similarly, the peroxide values of scallop adductor muscle snacks exhibited an increasing trend during the storage period, irrespective of the frying method.

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