The thawed samples were beheaded, peeled, and deveined, and the tails were stored.
The abdominal segments of the shrimps were exscind with a knife from the back to the tails, and the
depth of slits accounted for approximately 90% of the abdominal
segments. The shrimps were washed with ice water, soaked for
40 min in a saline solution that consists of salt and sodium tripolyphosphate
at 1.5 g/L, rinsed with cold water, and then placed on a
stainless steel screen for 5 min to remove excess moisture from the
surface of shrimps. Each sample was weighed before coating and
found to have a uniform range of (0.012 ± 0.002) kg. The shaped
samples were coated by the pre-dusts and then immersed into a
beaker containing a batter suspension for 30 s. The suspension
consisted of wheat flour (0.092 kg), soy protein isolate (0.008 kg),
sugar (0.010 kg), salt (0.005 kg), and purified water (192 mL). The
samples were allowed to drip for 15 s and then coated with
breadcrumbs. The coated shrimps (breaded shrimps) were stored