Work

Hot air frying as a healthier alternative to deep fat frying for shrimp: comparative analysis of physicochemical and sensory properties

Year: 2025

Type: article

Abstract: The growing global consumption of shrimp has increased the demand for healthier and more efficient cooking technologies. This study explores hot air frying (HAF) as an alternative to deep fat frying (DFF) in shrimp processing. A comparative analysis was conducted to assess physicochemical and sensory qualities, along with heat transfer and mass transfer phenomena, and their influence on key quality attributes. The results showed that HAF improved texture parameters such as springiness, cohesiveness, and elasticity, while reducing shrinkage and preserving product structure. Color measurements indicated lower browning index and chroma values, suggesting enhanced visual appeal. Sensory evaluation confirmed that air-fried shrimp achieved comparable acceptance to deep-fried samples, while also reducing oil uptake, with 160°C for 12 minutes identified as optimal. Modeling outcomes revealed effective moisture diffusivity ranging from 2.13 to 5.30 × 10⁻⁹ m²/s, with Biot numbers and transfer coefficients increasing at elevated temperatures, highlighting the improved thermal performance of HAF. These findings position HAF as a health-oriented and technically sound method for producing high-quality shrimp in modern food processing systems.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101425

Authors: Bahareh Maroufpour, Aman Mohammad Ziaiifar, Mohammad Ghorbani, Hassan Sabbaghi, Saeed Yalghi

Institutions: Gorgan University of Agricultural Sciences and Natural Resources, University of Torbat-e Jam

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050