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The aim of this study was to determine the textural and sensory properties of herring (Clupea harengus) cubes prefried by deep frying (DF), mild frying (MF), and vacuum frying (VF) in Chinese-type pastes stored for 25 days at 13–15°C. Three groups of fish cubes in every Chinese-type paste were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), moisture content, color, and sensory analyses; and two types of Chinese-type pastes were investigated, oily Paste (A) and light Paste (B). The results showed thatL* of fish cubes decreased significantly (p <0.05), anda* andb* increased significantly (p <0.05) in two kinds of Chinese-type pastes. Fish cubes prefried by DF and MF had higher sensory scores in Chinese-type Paste A, while those prefried by DF and VF had higher sensory scores in Chinese-type Paste B. [ABSTRACT FROM PUBLISHER]

Abstract: Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC–DAD–ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC–DAD analysis with authentic chemicals. There were 31.0mg/100g (dry weight, DW) of total anthocyanin (ACN) and 478mg/100g DW of total phenolic content (TPC) in the fresh yam. Sinapic acid and ferulic acid were 135 and 31.3mg/100g DW respectively. The blanching process caused about 60% of ACN, and 30–50% of phenolic acids and TPC to be lost, which showed that anthocyanins were most vulnerable during blanching. The retention rate of the phenolic compounds during vacuum frying was 60–69%, indicating it was a practical technology for purple yam processing, on account of its impact on the phenolic compounds stability. [Copyright &y& Elsevier]