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

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...

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Detalles Bibliográficos
Autores principales: Lin, Hong-Ting Victor, Hou, Po-Han, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702101/
https://www.ncbi.nlm.nih.gov/pubmed/34945580
http://dx.doi.org/10.3390/foods10123029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702101/
https://www.ncbi.nlm.nih.gov/pubmed/34945580
http://dx.doi.org/10.3390/foods10123029

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