Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”
Joint Authors
Kitpot, Thanapon
Sriwattana, Sujinda
Angeli, Sergio
Thakeow, Prodpran
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-02-27
Country of Publication
Egypt
No. of Pages
9
Abstract EN
Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness.
In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country.
In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity.
The analyses were done on three types of Kaeb Moo: the first type was prepared in the lab using high-quality products, while the other two types were purchased from local markets in Thailand.
It was found that rancidity variation during storage strongly depends on the frying process and product quality, as in 31 days the hexanal content only doubled (225%) in Kaeb Moo type 1, while reached 542% and 962%, in Kaeb Moo type 2 and type 3, respectively.
The increase of rancidity was observed even if the peroxide values of frying oil were under the national regulation.
At the end of shelf life, the properties of Kaeb Moo samples from predicting equations were as follows: 3.67–6.01% moisture contents, 0.396–0.503 µg/g MDA contents, 0.342–0.481 mg/kg hexanal contents, 50.01–60.08 kg·s linear distances (crispness), 36.01–48.83 mm rancid rating, and 43.72–45.38 mm crispness rating.
American Psychological Association (APA)
Kitpot, Thanapon& Sriwattana, Sujinda& Angeli, Sergio& Thakeow, Prodpran. 2019. Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1174302
Modern Language Association (MLA)
Kitpot, Thanapon…[et al.]. Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”. Journal of Food Quality No. 2019 (2019), pp.1-9.
https://search.emarefa.net/detail/BIM-1174302
American Medical Association (AMA)
Kitpot, Thanapon& Sriwattana, Sujinda& Angeli, Sergio& Thakeow, Prodpran. Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1174302
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174302