Effect of Package Type and Storage Temperature on Quality of Microwavable Puffed Pork Rinds (Kab-Moo)
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Abstract
The objective of this research was to study the effect packaging types (paper bags and then packed in sealed outer bag which was polyethylene bags, laminated bags (Nylon/Linear Low Density Polyethylene, LLDPE) and polyethylene boxes for microwavable) and storage temperatures (room temperature, 28±5 °C and chilling temperature, 5±1 °C) on quality of instant pork rinds for puffing by microwave oven. The qualities were evaluated every month during 12 months of storage or until deteriorate. The results showed that, there were a tendency for moisture content and thiobarbituric acid reactive substances (TBARS) increased but the expansion ratio tend to decrease during storage. Instant pork rinds were packed in paper bags, laminated bags and polyethylene boxes and stored at room temperature had shelf life for 5, 9 and 3 months, respectively. On the other hand, Instant pork rinds were packed in paper bags, laminated bags and polyethylene boxes and stored at chilling temperature had shelf life for 8, more than 12 and more than 12 months, respectively. It indicated that the packaging type and chilling temperature retarded the lipid oxidation of instant pork rinds during the storage.
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