The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using “Quick, Easy, Cheap, Effective, Rugged, and Safe” QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population.

本研究的目的是使用“快速、简单、便宜、有效、坚固和安全”的 QuEChERS 萃取和气相色谱-火焰离子化技术，评估以传统方法和工业方法烹制的鸡肉、肉类和虾块样品中的丙烯酰胺含量检测（GC-FID）。结果表明，与工业油炸方法相比，传统油炸方法对丙烯酰胺的增加有显着影响，并且还发现不同的烹调温度和时间对丙烯酰胺形成的增加有显着影响（p  < 0.05），但食用类型油没有显着影响。以菜籽油和传统烹调方法（220°C 6 分钟）油炸的虾块中丙烯酰胺含量最高（27 ± 1.5 ng/g），而鸡块中丙烯酰胺含量最低（7.3 ± 0.1 ng/g）。 g) 用玉米油和工业方法油炸（180°C 3分钟）。蒙特卡罗模拟（MCS）结果表明，THQ对儿童潜在非致癌风险的趋势为鸡块（3.51E-3）>肉块（1.36E-3）>虾块（1.43E-4），成人鸡块（3.49E-4）>肉块（1.35E-4）>虾块（1.38E-5）。丙烯酰胺对成人和儿童的健康风险远低于伊朗人口的安全风险限值（HQ > 1 且 CR > 1E-4）。