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| Effects of Deep Frying Followed by Hot Air Roasting on the Quality and Flavor of Crispy Fried Chicken Steak |
| ZHANG Gensheng, DU Yinan, WANG Junru, ZHU Chuanhai, FEI Yingmin |
| 1. School of Food Engineering, Harbin University of Commerce, Harbin 150028, China; 2. Shandong Longda Zhongcheng Agricultural Products Co. Ltd., Heze 274299, China; 3. Heilongjiang Vocational College for Nationalities, Harbin 150066, China |
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Abstract To investigate the effects of low-oil, healthy heating methods on breaded, pre-cooked meat products, this study used crispy chicken steaks as the test subject and systematically analyzed the impact of a combined deep frying followed by hot air roasting process on their physicochemical properties, textural characteristics, and flavor quality. The results showed that compared with traditional deep frying, the combined cooking method significantly reduced the fat content (P < 0.05) without significantly affecting the color, protein level, or sensory quality. In addition, it improved the compactness and crispness of the crust while maintaining the overall quality of the product. No significant variation was found between the two cooking methods in cooking loss rate or pH. The combined cooking method increased significantly the contents of sweet and bitter amino acids and decreased the content of umami amino acids (P < 0.05), indicating higher degree of Maillard reaction during the cooking process. A total of 72 volatile compounds were identified in the samples cooked by deep frying followed by hot air drying, with an evident increase in the types and contents of ketones, alcohols, and esters contributing to pronounced roasted, creamy, and nutty notes compared with the samples cooked by traditional deep frying. Overall, the combined cooking technique effectively reduced the fat content of crispy fried chicken steak while maintaining desirable textural and flavor attributes, providing a promising strategy for the development of low-fat prepared chicken products.
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Published: 22 September 2026
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2026, Vol. 40 
