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Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

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Abstract

Two samples, simple-battered chicken (SBC) and normal-battered chicken (NBC), with different batters were deep-fat fried at various conditions and volatile compounds and 5-hydroxymethylfurfural (5-HMF) was analysed. The moisture content of the air-fried samples was significantly higher than that of the deep-fat fried samples in the same batter samples. A total of 72 volatile compounds (8 aldehydes, 15 monoterpenes, 12 sesquiterpenes, 2 terpene alcohols, 4 benzenes, 13 pyrazines, 2 pyridines, 6 furans, 5 alcohols, 2 pyrroles, and 3 others) were detected in fried chicken breast, and air-fried SBC possessed the highest total amount of volatile compounds. Furthermore, 5-HMF was exclusively detected in NBC samples; in particular, 1.27 ± 0.06 and 0.41 ± 0.02 μg/mL were detected in deep- and air-fried NBC, respectively. This study indicates the potential of air frying to reduce the formation of 5-HMF while maintaining quality characteristics, suggesting the need for further study on other hazardous compounds.

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Funding

This study was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry [IPET, No. 322024-5] and Korea Institute of Marine Science & Technology Promotion (KIMST) funded by the Ministry of Oceans and Fisheries [RS-2023-00240358].

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  1. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 400-820, Republic of Korea

    Eunjeong Noh, Jonggab Yim & Kwang-Geun Lee

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  1. Eunjeong Noh
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  2. Jonggab Yim
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Noh, E., Yim, J. & Lee, KG. Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01580-6

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