Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation

Yajie Zhang; Baoping Shi; Huaixu Wang; Zening Zhang; Ka Wing Cheng

Food Chemistry: X (May 2025)

Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation

Yajie Zhang,
Baoping Shi,
Huaixu Wang,
Zening Zhang,
Ka Wing Cheng

Affiliations

Yajie Zhang: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
Baoping Shi: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
Huaixu Wang: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
Zening Zhang: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
Ka Wing Cheng: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Corresponding author at: Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Journal volume & issue: Vol. 28
p. 102557

Abstract

Read online

Baked oyster is popular for its excellent nutritional and sensory properties. Besides baking time, cooking oils are also critical factors because of their often varying fatty acid and antioxidant profiles. This study evaluated the impact of cooking oils (soybean, peanut, corn, olive) and durations (5–15 min at 200 °C) on baked oysters. The oils (especially olive oil) significantly improved brightness and reduced redness of the oysters. Although they reduced soluble proteins and increased protein carbonyls, they improved protein digestibility and hydrophobicity relative to the control. Olive oil most effectively inhibited lipid peroxidation (84 %) and preserved EPA/DHA via its antioxidants and MUFAs. It also reduced AGE precursors (glyoxal/methylglyoxal), CML (75 %) and CEL (80.6 %) in the baked oysters. Prolonged heating (>10 min) diminished some of these benefits. These data underscored dual optimization of oil type and heating duration, suggesting combining olive oil with ≤10-min baking for balanced sensory, nutritional, and hazardous byproduct inhibition.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords