Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology

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 degrees C), traditional deep-fat frying temperatures (180 degrees C, 195 degrees C, and 210 degrees 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 degrees C. Moreover, the breaking force of the pork rinds decreased with increased frying time at 180 degrees C, while the opposite trend was observed at 210 degrees C.