Changes in Edible Quality of Crusts from Battered and Deep-fat-fried Pork Slices during Frying Process
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Abstract:
Changes in color, moisture, oil-content, hardness, and crispness of crusts of battered and deep-fat-fried pork slices during the frying process were studied using a colorimeter, fat analyzer, and texture analyzer. The results showed that with an increased frying temperature and prolonged frying time, L* value of the crusts decreased, and both, a* and b* values increased. L* value was relatively high and b* value was relatively low when the second-frying time was shortened. On the other hand, a* value was relatively high when the second-frying time was prolonged. Texture analysis indicated that the hardness of the crusts increased and the crispness improved with increased second-frying time. Additionally, a strong negative correlation was observed between the oil and moisture contents of crusts (R2 = 0.981). Based on color, oil content, and texture, the crusts fried at 180 ℃ for 100 s and refried at 200 ℃ for 40~60 s achieved a relatively higher edible quality.
