Oyster, Edible oil, Protein quality, Lipid oxidation, Advanced glycation end products, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

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.