{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:56Z","timestamp":1790567756661,"version":"4.1.0"},"reference-count":63,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372389"],"award-info":[{"award-number":["32372389"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter\u2010coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check\u2010All\u2010That\u2010Apply (CATA) and Temporal Dominance of Sensations (TDS), combined with electronic nose, electronic tongue, GC\u2013MS, GC\u2013MS\/MS, and physicochemical analyses of frying oil. The results showed that BCMS flavor quality followed a \u201cfirst improvement then deterioration\u201d trend with increasing frying cycles. Samples fried within six to 30 batches exhibited the most desirable sensory characteristics, whereas prolonged frying increased greasy, oxidized, and rancid attributes. Lipid oxidation\u2010derived volatile compounds were closely associated with oil deterioration and negative sensory perceptions. Overall, six to 30 frying batches were identified as the optimal frying range for BCMSs, and lipid oxidation was confirmed as the primary mechanism driving flavor deterioration during repeated frying.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71354","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T03:01:21Z","timestamp":1788318081000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter\u2010Coated Meat Strips"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-0944-5743","authenticated-orcid":false,"given":"Xinyue","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"Liaoning Province Meat Food Professional Technology Innovation Center  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miao","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"Liaoning Province Meat Food Professional Technology Innovation Center  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zaifei","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"Liaoning Province Meat Food Professional Technology Innovation Center  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luyi","family":"Jin","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou China"},{"name":"Liaoning Province Meat Food Professional Technology Innovation Center  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiao","family":"Ma","sequence":"additional","affiliation":[{"name":"Anshan Jiuguhe Food Co., Ltd.  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