Fine Control and Flavor Characteristic Analysis of the Frying Process of Ready-to-eat Miichthys miiuy Skin Snack Products

In order to develop ready-to-eat leisure food from Miichthys miiuy skin, this study optimized the frying process conditions of Miichthys miiuy skin and analyzed its flavor characteristics. A two-stage frying process was adopted to systematically explore the effect of the temperatures and durations of oil frying and air frying on the quality and sensory evaluation of Miichthys miiuy skin. Based on the results of univariate experiments, the response surface methodology was further applied to conduct a detailed analysis of the specific effect of these parameters on the quality of Miichthys miiuy skin. This process optimized the processing technology of Miichthys miiuy skin leisure food and carried out a comprehensive analysis of its flavor characteristics. The results showed that the optimal frying process conditions for ready-to-eat Miichthys miiuy skin products were as follows: An oil frying temperature of 180 ℃, an oil frying time of 30 s, an air frying temperature of 190 ℃, and an air frying time of 8 min, and the final sensory evaluation score was 93.83 points. In the samples produced under these process conditions, 109 different flavor compounds were successfully identified. Among them, compounds such as 2,3-butanedione, linalool, 2-methylbutanal, isovaleraldehyde, isobutyraldehyde, hexanal, p-cymene, (E,Z)-2,4-decadienal, 3-ethyl-2,5-methylpyrazine, and ethyl-5-methylpyrazine exhibited relatively high odor activity values, making significant contributions to the overall flavor profile. This study successfully prepared ready-to-eat crispy Miichthys miiuy skin products by optimizing the two-stage frying process. It provides a scientific theoretical basis for the development of ready-to-eat Miichthys miiuy skin products, enhances the development and utilization of Miichthys miiuy skin, and meets consumers' demands for healthy, nutritious, and convenient foods.