Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Table 1

Texture, color, sensory scores, fat content, and yield of giant salamander meatballs after two frying methods.

Quality index	Group
	Deep fat frying (DFF)	Hot air frying (HAF)
Hardness (g)	486.33 ± 33.93^b	516.08 ± 18.82^a
Cohesiveness	0.51 ± 0.08^a	0.48 ± 0.12^a
Elasticity	8.08 ± 0.12^b	8.43 ± 0.37^a
Chewiness	20.77 ± 5.01^a	28.00 ± 4.70^a
L	13.41 ± 0.96^b	17.98 ± 0.34^a
a	4.74 ± 0.15^a	4.17 ± 0.09^b
b	14.84 ± 1.78^a	11.35 ± 0.28^b
Sensory score	7.52 ± 0.16^a	7.30 ± 0.33^a
Fat content (%)	22.64 ± 0.20^a	13.23 ± 0.12^b
Yield (%)	72.99 ± 2.04^a	65.16 ± 3.25^b

Different lowercase letters in the same row mark significant differences ().