{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,17]],"date-time":"2026-07-17T15:41:44Z","timestamp":1784302904992,"version":"3.55.0"},"reference-count":44,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,1,5]],"date-time":"2021-01-05T00:00:00Z","timestamp":1609804800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The National Key R&amp;D Program of China","award":["2018YFD0400502"],"award-info":[{"award-number":["2018YFD0400502"]}]},{"name":"The College Students\u2019 Innovative Entrepreneurial Training Plan Program","award":["202010152008"],"award-info":[{"award-number":["202010152008"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of different moisture contents (65%, 60%, 55%, and 50%) of fried Spanish mackerel on texture, color, and microstructure after sterilization and self-heating were examined. The flavor fingerprints of different frying temperatures (140 \u00b0C, 160 \u00b0C, 180 \u00b0C, and 200 \u00b0C) coupled with the optimal moisture content were identified; furthermore, volatile organic compounds (VOCs) were studied using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) with principal component analysis (PCA). The results indicated that the shear force value significantly increased, while the hardness and chewiness significantly decreased simultaneously with decreasing moisture content. Samples containing 65% moisture content showed the highest L*, a*, and W values, while their b* value was the lowest, and the most clearly visible fibrous veins with tiny cracks could be observed in them. Samples fried at 160 \u00b0C and 65% moisture content exhibited the richest VOCs, with a greasy or fried aroma. Based on the PCA, there were significant differences in the sample VOCs under different frying conditions. In summary, among all treatments, frying at 160 \u00b0C with 65% moisture content resulted in the highest food quality of fish filets. The results of this study could provide a theoretical basis for improving the food quality of self-heated fish products.<\/jats:p>","DOI":"10.3390\/foods10010098","type":"journal-article","created":{"date-parts":[[2021,1,5]],"date-time":"2021-01-05T21:18:57Z","timestamp":1609881537000},"page":"98","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics"],"prefix":"10.3390","volume":"10","author":[{"given":"Lili","family":"Chang","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"},{"name":"National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songyi","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"},{"name":"National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bowen","family":"Zou","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohan","family":"Zheng","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simin","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"},{"name":"National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2519-4505","authenticated-orcid":false,"given":"Yue","family":"Tang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China"},{"name":"National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/s41783-017-0019-9","article-title":"Packaging Concepts for Ready-to-Eat Food: Recent Progress","volume":"1","author":"Silberbauer","year":"2017","journal-title":"J. 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