Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>).

In addition, the a* and b* values of DF hairtail fillets showed an increasing trend, because the various intermediates or final products of the Maillard reaction form green and yellow substances.

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The results showed that the moisture content decreased while the oil content increased in AF and DF with frying time and the colour of AF samples was similar to the raw for preserving the fish skin of hairtail fillets well, meanwhile, the TBARS content in DF showed a trend of increasing first and then decreasing, According to these physicochemical indices and sensory evaluation, the optimal frying times for deep frying and air frying were 190 °C for 7 min and 24 min, respectively.

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