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

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