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

TABLE 6.

Effect of frying method and temperature on sensory scores of shrimp meat.

Group	Sensory evaluation
CK	–
DF-160	3.31 ± 0.17^d
DF-170	4.18 ± 0.00^a
DF-180	4.01 ± 0.06^ab
DF-190	3.95 ± 0.09^b
AF-160	3.60 ± 0.00^c
AF-170	4.20 ± 0.10^a
AF-180	4.10 ± 0.17^ab
AF-190	3.90 ± 0.20^b

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.