Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying
Lin Wang, Wenyan Chen, Ruoyu Zhou, Yuhan Ren, Kang Wang, Ning Jiang, Ruichang Gao
Abstract
Tilapia skin has many beneficial effects on human health, but it has not been exploited scientifically yet. A novel tilapia skin-based ready-to-eat snack was developed by infrared drying at 45°C for 25 min and different puffing technologies at 180°C in this study. Compared to deep-fat frying, rotary baking and infrared radiation, air frying showed the highest puffing time (300 s) and medium expansion ratio (292.69%). The fat content (14.68%) and shear force (2.68 N) of air-fried skin were the lowest, while the yellowness value (12.63 and 8.66 for white and flower face), volatile compounds (50 kinds and 117.14 × 10−2 μg/g) and general sensory impression (scored 8.64) were the highest. Besides, the consumer acceptance of air-fried skin seasoned with tomato or seaweed powders (scored 90.23 or 83.80) was the best. These suggested it was a promising way to produce the novel tilapia skin-based ready-to-eat snack through infrared drying and air frying.