Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”
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...
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| Format: | Article |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/2421708 |
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| author | Thanapon Kitpot Sujinda Sriwattana Sergio Angeli Prodpran Thakeow |
| author_facet | Thanapon Kitpot Sujinda Sriwattana Sergio Angeli Prodpran Thakeow |
| author_sort | Thanapon Kitpot |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f0afc5acd3644655984fffba97c4c7e8 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-f0afc5acd3644655984fffba97c4c7e82025-02-03T01:03:44ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/24217082421708Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”Thanapon Kitpot0Sujinda Sriwattana1Sergio Angeli2Prodpran Thakeow3Division of Product Development Technology, Faculty of Agro-industry, Chiang Mai University, 155 Moo 2, Mae-Hea, Mueang, Chiang Mai 50100, ThailandDivision of Product Development Technology, Faculty of Agro-industry, Chiang Mai University, 155 Moo 2, Mae-Hea, Mueang, Chiang Mai 50100, ThailandFaculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyDivision of Product Development Technology, Faculty of Agro-industry, Chiang Mai University, 155 Moo 2, Mae-Hea, Mueang, Chiang Mai 50100, ThailandFried 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.http://dx.doi.org/10.1155/2019/2421708 |
| spellingShingle | Thanapon Kitpot Sujinda Sriwattana Sergio Angeli Prodpran Thakeow Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” Journal of Food Quality |
| title | Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” |
| title_full | Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” |
| title_fullStr | Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” |
| title_full_unstemmed | Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” |
| title_short | Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” |
| title_sort | evaluation of quality parameters and shelf life of thai pork scratching kaeb moo |
| url | http://dx.doi.org/10.1155/2019/2421708 |
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