Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.

ABSTRACT: We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5-5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68-1.98 g/100 g wet weight basis, wb) after 3-5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed

SUBMITTER: Lin HV 

PROVIDER: S-EPMC8702101 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature