. 2022 Dec 1;9:1022590. doi: 10.3389/fnut.2022.1022590

TABLE 1.

Effect of frying method and temperature on basic nutritional components, color, and texture of shrimp meat.

Group	Moisture content (g/100 g)	Fat (g/100 g)	Protein (g/100 g)	L*	a*	b*	Surface hardness (N)	Springiness
CK	81.04 ± 0.47^a	0.50 ± 0.16^h	16.44 ± 0.12^f	51.74 ± 0.09^c	1.72 ± 0.15^de	11.56 ± 0.11^d	24.63 ± 5.58^f	22.92 ± 8.34^d
DF-160	72.72 ± 0.08^b	5.57 ± 0.06^d	19.65 ± 1.36^e	73.93 ± 0.25^b	1.07 ± 0.16^e	11.89 ± 0.81^d	83.22 ± 9.22^e	52.63 ± 1.83^ab
DF-170	69.91 ± 0.42^c	6.19 ± 0.14^c	21.12 ± 0.11^d	74.49 ± 1.36^b	2.76 ± 0.35^cd	16.41 ± 1.80^c	95.77 ± 3.37^de	53.09 ± 0.79^a
DF-180	67.16 ± 0.10^de	7.70 ± 0.28^b	22.97 ± 0.16^c	74.90 ± 2.23^b	3.43 ± 0.25^abc	17.84 ± 1.06^bc	111.55 ± 11.13^de	51.39 ± 2.47^ab
DF-190	64.70 ± 0.11^f	9.24 ± 0.09^a	24.01 ± 0.03^c	72.50 ± 2.82^b	3.90 ± 0.74^ab	18.49 ± 0.29^bc	134.76 ± 15.70^d	49.35 ± 1.44^abc
AF-160	68.06 ± 0.16^d	1.31 ± 0.09^g	28.37 ± 0.21^b	77.36 ± 0.51^a	1.68 ± 0.38^de	18.13 ± 3.02^bc	188.18 ± 19.56^c	48.18 ± 1.38^bc
AF-170	66.78 ± 0.44^e	1.48 ± 0.15^fg	29.13 ± 0.13^b	74.76 ± 0.55^b	2.73 ± 0.40^cd	18.47 ± 1.65^bc	198.33 ± 20.18^c	51.07 ± 0.70^ab
AF-180	63.40 ± 1.03^g	1.75 ± 0.06^f	31.81 ± 0.09^a	74.68 ± 0.43^b	3.14 ± 0.69^bc	19.39 ± 1.20^b	242.00 ± 57.45^b	48.83 ± 1.00^abc
AF-190	62.35 ± 0.16^h	2.66 ± 0.31^e	32.50 ± 0.23^a	72.59 ± 0.66^b	4.34 ± 1.27^a	22.82 ± 0.71^a	353.41 ± 65.65^a	46.31 ± 1.20^c

Values carrying different letters at the same time indicate statistically significant differences according to Duncan’s multiple range test (p < 0.05). 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.