Impact of cooking and handling conditions on furanic compounds in breaded fish products

► Furanic compounds as affected by cooking and handling conditions is firstly studied. ► Furanic compounds could be minimized by adjusting the cooking method and conditions. ► Oven-baking and microwaving are preferred for minimizing furanic compounds. ► Oven-baking and microwaving reduce volatile compounds characteristics of flavour. ► Conditions reducing furanic compounds but not volatile profile should be achieved.