Li Yuangang, Zhang Jingming, Wang Junsheng, Ren Junpeng, Cao Chuanai, Liu Qian, Huang Xinning
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Engineering, Northeast Agricultural University, Harbin 150030, China.
Foods. 2024 Dec 12;13(24):4020. doi: 10.3390/foods13244020.
As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying characteristics and quality attributes of pork skin crisps (PSC). Five classical drying models were used to non-linearly fit the experimental data, and the Midilli et al. model was suitable for characterizing the MVD process of PSC. Before reaching a constant rate of drying, increasing microwave power and time can improve the brittleness and expansion ratio of PSC. In the constant rate drying stage, most of the free water in PSC was removed, showing the best brittleness and a stable expansion ratio. High power and long processing time can lead to serious lipid oxidation and change the flavor of PSC. Overall, the desired quality of PSC is recommended as 700 W for 6 min. This study can provide a reference for MVD application of meat-based by-product leisure foods.
作为猪肉的一种重要副产品，猪皮可加工成肉类休闲食品，以提高其利用率。本研究采用微波真空干燥（MVD）技术，研究微波功率（600、700和800W）和加工时间对猪皮脆片（PSC）干燥特性和品质属性的影响。采用五种经典干燥模型对实验数据进行非线性拟合，其中Midilli等人的模型适用于表征PSC的MVD过程。在达到恒定干燥速率之前，提高微波功率和时间可改善PSC的脆性和膨胀率。在恒定速率干燥阶段，PSC中的大部分自由水被去除，呈现出最佳脆性和稳定的膨胀率。高功率和长时间加工会导致严重的脂质氧化，并改变PSC的风味。总体而言，推荐PSC的理想加工条件为700W处理6分钟。本研究可为肉类副产品休闲食品的MVD应用提供参考。
