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Vacuum frying of low-fat hairtail: process optimization, physicochemical dynamics, and volatile compounds

Wen Liu1, Mustapha Muhammad Nasiru2, Jicheng Xu1

  • 1College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, Anhui, China.

Food Chemistry
|January 3, 2026
PubMed
Abstract

Keywords:
GC-IMSLow-fat hairtailProcess optimizationResponse surface methodologyVacuum fryingVolatile compounds

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