The acrylamide content in the coated parts of the atmospheric-fried breaded shrimps was 0.064 mg/kg, whereas those in the coated parts of the vacuum-fried breaded shrimps (120 C, 100 C, and 80 C) were 0.046, 0.040, and 0.041 mg/kg, respectively.
The acrylamide content in the coated parts of the atmospheric-fried breaded shrimps was 0.064 mg/kg, whereasthose in the coated parts of the vacuum-fried breaded shrimps (120 C, 100 C, and 80 C) were 0.046, 0.040, and 0.041 mg/kg, respectively.