http://scholars.ntou.edu.tw/handle/123456789/20173
標題: | Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness | 作者: | Lin, Hong-Ting Victor Hou, Po-Han Sung, Wen-Chieh |
關鍵字: | pork skin;deep-frying;kinetic model;thickness | 公開日期: | 1-十二月-2021 | 出版社: | MDPI | 卷: | 10 | 期: | 12 | 來源出版物: | FOODS | 摘要: | 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 degrees 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 less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 degrees C to improve their puffing ratio and sensory acceptability. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/20173 | DOI: | 10.3390/foods10123029 |
顯示於: | 食品科學系 |
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