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Effect of frying temperature on the volatile flavor compounds of AFSM (A) and the volatile flavors of DFSM (B). DF, shrimp meat was treated with deep frying; AF, shrimp meat was treated with air frying; 160, 170, 180, 190: The fried temperature of shrimp meat is expressed as 160, 170, 180, and 190°C.
