eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-07-04 12 7 349 354 10.12691/jfnr-12-7-1 JFNR20241271 article Zeliha Keskin Alka? zkeskin@firat.edu.tr 1 ?rem Da?o?lu 2 Fatih Ahmet Korkak 3 Saibe Merve Kazdal 4 Ayhan Da? 5 Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Firat University, Elazig, 23000, Turkey Dietitian, Department of Nutrition and Diedetics, Firat University of Medicine Hospital, Elazig, 23200, Turkey Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Firat University, Elazig, 23200, Turkey Dietitian, Department of Nutrition and Diedetics, Recep Tayyip Erdo?an University Training Research Hospital, Rize, 53100 Department of Nutrition and Dietetics, University of Lokman Hekim, Ankara, 06510, Turkey Acrylamide (AA) is a potentially harmful compound found especially in foods cooked at high temperatures. The formation of AA has been linked to various health problems, including cancer. This study investigates the effect of different thawing methods (microwave, refrigerator, and water immersion) and cooking methods (air frying and deep fat frying) on AA formation. Fish meat, chicken breast, thigh, and wing samples were used. The samples were air-fried and deep-fat fried after different thawing methods. AA was analyzed by gas chromatography -mass spectrophotometer (GC-MS). The acrylamide levels of the deep-fat-fried chicken meats ranged from n.d. (not detected) to 79.40±9.52¦Ìg/kg, whereas those of the air-fried chicken meats ranged from n.d. to 60.00±9.12 ¦Ìg/kg. The acrylamide levels of the deep-fat-fried fish meats ranged from 60.00±9.98 to 64.40±4.93¦Ìg/kg, whereas those of the air-fried fish meats ranged from 50.00±9.12 to 60.75±6.75¦Ìg/kg. These results show that AA formation in fish and chicken meat was lower in air frying than in deep fat frying. This suggests that air frying could be a healthier alternative. On the other hand, the effectiveness of thawing methods is not significant, indicating that the use of various thawing methods does not have a significant effect on AA formation. These findings indicate that air frying is a promising method with the potential to produce healthy fried products in terms of AA formation. https://pubs.sciepub.com/jfnr/12/7/1/jfnr-12-7-1.pdf acrylamide fish chicken thawing frying GC-MS