The current study aimed to estimate acrylamide (AA) levels in protein-rich foods collected from Al-Qalubia restaurants, Egypt, and to determine the effects of processing methods on acrylamide formation. A total of sixty RTE meat were estimated using high performance liquid chromatography equipped with a UV-detector. In general, there were no significant variations in acrylamide levels between the meat samples at the meat-categories level (P > 0.05). However, there were significant variations across the twelve products examined (P < 0.05). The highest mean acrylamide concentration was found in chicken meat (1.74 µg/100gm), followed by fish (1.31 µg/100gm), and red meat (0.98 µg/100gm). Furthermore, substantial differences in acrylamide concentrations were found across five beef products, and four chicken products, while no differences were found among fish products. In beef products, the maximum acrylamide concentrations were in rice-kofta and escalope-panee, with 3.103 and 1.89 µg/100gm, respectively. Within chicken-products, the highest acrylamide concentrations were in strips, nuggets, and drumsticks, at 5.19, 4.29, and 4.15 µg/100gm, respectively. When compared to shrimp kofta, 0.39 µg/100gm, the highest acrylamide levels were in fish burger (2.42 µg/100gm) and fillet (1.13 µg/100gm). According to cooking method, the 40 samples prepared by deep frying had significantly higher mean acrylamide levels (1.70) than the 20 grilled samples, 0.54 µg/100gm (P < 0.05). Fortunately, current estimated acrylamide contents in estimated products were less than the daily toxic and carcinogenic levels previously determined by concerned authorities; however, more stringent regulations and control interventions are still needed to reduce exposure and determine permissible limits |
