TABLE 2.
Texture profile analysis of sturgeon steak in different frying methods
| Method | Hardness (N) | Elasticity (mm) | Chewability (mJ) | Adhesion (mJ) | |
|---|---|---|---|---|---|
| Raw | 3.62 ± 0.09d | 7.46 ± 0.22d | 17.0 ± 0.25e | 1.35 ± 0.06d | |
| TF | 130℃ | 8.66 ± 0.08bc | 13.42 ± 0.21b | 44.36 ± 0.14c | 6.17 ± 0.11c |
| 160℃ | 9.13 ± 0.10b | 14.31 ± 0.18a | 53.41 ± 0.38b | 6.43 ± 0.15bc | |
| 190℃ | 12.01 ± 0.05a | 13.63 ± 0.08b | 61.37 ± 0.16a | 8.23 ± 0.23a | |
| AFF | 130℃ | 6.31 ± 0.17a | 9.25 ± 0.23c | 37.62 ± 0.33d | 4.25 ± 0.21ab |
| 160℃ | 8.15 ± 0.06c | 8.92 ± 0.06 cd | 42.13 ± 0.21c | 6.63 ± 0.08b | |
| 190℃ | 10.42 ± 0.12ab | 7.81 ± 0.14d | 50.45 ± 0.18b | 7.15 ± 0.14ab |
Different letters in each column indicate significant differences between groups (p <.05).
Abbreviations: AFF, air fryer frying; TF, traditional deep fat frying.