EFFECT OF ROASTING TEMPERATURE ON NUTRITIONAL QUALITY AND PHYSICAL CHARACTERISTICS OF CRISPED PORK FAT
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Abstract
The present study aimed to investigate the influence of roasting temperature on nutritional values and physical characteristics of crisped pork fat. It examined the pork fat in the size of 3 5 centimeters which was packed 1 kg per a plastic bag and stored in a container of below -18 ºC. The alternative roastings were conducted at 150, 175, and 200 ºC for 3 hours. Chemical value and physical characteristics were analyzed for total energy including moisture content, protein, ash, fat, carbohydrate contents and water activity as well as the color (CIE), shearing force, and chewing energy. It was found that when higher temperature for roastings was conducted, the fat content and brightness of crisped pork fat (L*) was likely to be lower. In contrast, the crisped pork fat tended to increase the redness (a* value) (p<0,05). Roasting temperature at 200 ºC for 3 hours could increase the highest volume of ash and protein contents. Roasting at 175 ºC could result in the highest increase in yellowness values (b* value) and shear energy at 34.21 and 17.67 N/mm, respectively (p<0,05). The optimum roasting temperature was 175 ºC for 3 hours could give the highest yellowness which could be endorsed as an important quality factor of commercial crisped pork fat.
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