Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying

Fried Mugil cephalus was investigated under optimal vacuum and atmospheric conditions. The water distribution, texture, and color properties of vacuum-fried samples were enhanced compared with atmospheric-fried samples. Meanwhile, vacuum frying (VF) reduced the total oil content, protein oxidation, and degradation. The molecular weight and amino acid content suggested that protein was well-preserved during VF. In addition, the total carbonyl, free thiol groups, thiobarbituric acid reactive substances (TBARS), and Schiff base values were all significantly improved by the VF method compared to atmospheric frying (AF). VF inhibited the shift of amide bands to a higher frequency and the disordering of protein secondary structure. The sample surface morphology shrank under vacuum conditions, likely resulting in the lower fat content of vacuum-fried M. cephalus. Thus, VF improved the quality, water distribution, and microstructure and decreased the protein oxidation and degradation of M. cephalus and was considered a potential method for frying processing.