การพัฒนาผลิตภัณฑ์แคบหมูลดไขมันพร้อมรับประทานโดยใช้ไมโครเวฟสุญญากาศ

Abstract

The objectives of this research were to 1) study drying rate of pork skin 2) optimize puffing conditions of pork rind using microwave vacuum oven 3) study acid boiling conditions on converting collagen to gelatin in pork skins 4) study consumer acceptance on pork rind using microwave vacuum oven and 5) study shelf life of commercial pork rind product and developed pork rind product at 25C. At 75C of pork skin drying, in order to obtain moisture content at 10, 15 and 20%, drying time were 580, 240 and 170 min, respectively. A 23 factorial in completely randomized design with 3 center points was employed to optimize the puffing condition (microwave power, 2400-4800 watts, puffing time; 3-6 min and initial moisture content of pork skin; 10-20%). The optimum conditions were 4321-4800 watt of microwave power, 4.36-6.00 min of puffing time and 10.00-10.62% of initial moisture content. The optimum point was chosen at 4800 watt of microwave power, 5 min of puffing time and 10% of initial moisture content. After puffing, physicochemical qualities of the product were 3.46% of moisture content, 0.166 of water activity, 2.62 kg.force of hardness, 27.10 of color intensity and 19.20 mL.g-1 of expansion volume. Results of sensory acceptability scores using a 9-point hedonic scale showed that overall linking, puffiness, color, odor, overall flavor and crispiness were 7.3, 7.4, 7.1, 6.9, 7.1 and 7.7, respectively. Moreover, the developed pork rind product (9.09% of fat content) contained 75% less fat than those of commercial product (36.44% of fat content) which met the Ministry of Health definition of reduced fat. Study of using acid and boiling time on physicochemical quality of pork rind using microwave vacuum revealed that the optimum conditions was using 0.10% ascorbic acid content with 0.40% citric acid content and 12.50 min of boiling time. The physicochemical and sensory qualities of pork skins after boiling were not significantly different (p0.05) from the control samples (20 min water boiling). The developed product had liking scores of overall liking, puffiness, color, odor, overall flavor and crispiness at like moderately to like very much (7.0-7.6). Consumers overall acceptance of the product was 97%. Shelf life of commercial product and developed product stored in polypropylene bags at 25oC was 11 days.