ArticleFood science & nutrition2024
Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Fried pork rind, a processed pork by-product, is popular as a snack globally, prized for its distinctive flavor and crisp texture achieved through frying. Although various studies have examined processing factors such as thickness, moisture content, and brine concentration, there is a scarcity of research addressing the effect of frying temperature on the quality of fried pork rinds. In the present study, the effects of varying hot air drying times (12, 18, and 24 h at 50°C), traditional deep-fat frying temperatures (180°C, 195°C, and 210°C), and frying durations (3, 4, and 5 min) on the oil content, moisture content, breaking force, color, puffing ratio, and microstructural appearance of pork rinds were evaluated. The results revealed a significant correlation between frying temperature and time with the oil content of the pork rinds. The oil content and puffing ratio peaked at approximately 195°C. Moreover, the breaking force of the pork rinds decreased with increased frying time at 180°C, while the opposite trend was observed at 210°C.
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