Abstract: This study aimed to find a way to obtain the efficiency of traditional deep frying by using an air fryer and to compare the differences between the two frying methods in terms of the eating quality of Coregonus peled meat. By measuring the cooking loss, texture and color of cooked fish, the optimal processing parameters for deep frying were 170 ℃ for 100 s and 180 ℃ for 80 s, and those for air frying were 170 ℃ for 12 min and 180 ℃ for 10 min. Then, we compared the differences in the basic nutrients of C. peled meat processed by the two frying methods. The fat content of deep-fried fish meat ranged between 18.68% and 20.33%, while the fat content of air fried fish meat with sensory quality similar to the former was in the lower range of 16.21%–17.54%. Fish meat processed by the two frying methods displayed similarities in the composition of volatile flavor compounds, free amino acids, nucleotides and sensory evaluation. In summary, air frying can bring about similar effects to deep frying in terms of the appearance, texture, nutrients and sensory quality of C. peled meat while using less oil.

Key words: Coregonus peled; deep frying; air frying; eating quality; flavor substances