Air-frying is a novel technology for cooking fried foods through spraying hot air around the raw materials with the aim to promote the homogenous contact between the foods and the mist of oil droplets in hot air. The influence of temperature and time of air-frying on the physical, flavor, and lipidomic properties of surimi was investigated. The results indicated that along with the increase of temperature (120, 160, and 200 °C) and time (10 and 15 min), the moisture content of surface decreased dramatically while that of interior was well preserved. The applied texture property analysis (TPA) showed the enhanced hardness, gumminess, and chewiness of air-fried surimi. The lipids were prone to be oxidized under the circulated hot air during processing, which lead to a significant change in TBARS especially when the temperature exceeded 160 °C. In addition, new flavor compounds (aldehydes, ketones, etc.) were produced due to the lipid peroxidation and degradation. The lipidomic property of air-fried surimi was also explored, a total of 30 phospholipid molecular species were examined. Conclusively, in optimum conditions, air-fried surimi exhibit crispy texture, appealing flavor, and low oil content to satisfy consumer preference. Compared with deep fat fried surimi, air frying can be considered as a healthy technique for preparing attractive fried food.

空气油炸是一种通过在原料周围喷洒热空气来烹饪油炸食品的新颖技术，其目的是促进食品与热空气中油滴雾之间的均匀接触。研究了煎炸的温度和时间对鱼糜的物理，风味和脂质组学性质的影响。结果表明，随着温度（120、160和200°C）和时间（10和15分钟）的增加，表面的水分含量急剧下降，而内部的水分得到很好的保存。所应用的质地特性分析（TPA）表明，空气油炸鱼糜的硬度，胶质和咀嚼性增强。在加工过程中，脂类在循环热空气下易于氧化，导致TBARS发生显着变化，尤其是在温度超过160°C时。另外，由于脂质的过氧化和降解，产生了新的风味化合物（醛，酮等）。还探讨了油炸鱼糜的脂质组学性质，共检查了30种磷脂分子种类。最后，在最佳条件下，油炸鱼糜具有松脆的质地，诱人的风味和低油含量，可满足消费者的偏爱。与油炸的鱼糜相比，油炸可以被认为是制备诱人的油炸食品的健康技术。低油含量以满足消费者的喜好。与油炸的鱼糜相比，油炸可以被认为是制备诱人的油炸食品的健康技术。低油含量以满足消费者的喜好。与油炸的鱼糜相比，油炸可以被认为是制备诱人的油炸食品的健康技术。