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

• Published in: Foods Vol. 10; no. 12; p. 3029
• Main Authors: Lin, Hong-Ting Victor, Hou, Po-Han, Sung, Wen-Chieh
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.12.2021; MDPI
• Subjects: absorption; Acceptability; color; deep fat frying; deep-frying; Drying; Electron micrographs; Evaporation; flavor; Flavors; Food; Food science; fried foods; Frying; Kinetic equations; kinetic model; Kinetics; lipid content; Lipids; Microstructure; Moisture content; Oil; oils; Physical properties; Pork; pork skin; Sensory evaluation; Skin; temperature; texture; Thickness; Water content; Water loss; United States > US; Japan; Taiwan; thickness; pork skin; kinetic model; deep-frying
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10123029

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 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 °C to improve their puffing ratio and sensory acceptability.