Optimization of crispy pork stick production by microwave heating using the response surface method
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Abstract
The development of crispy pork stick products is a research topic that Songkwang Green Food Co., Ltd. wanted to develop a new processed pork product that is rich in nutrients and can be eaten with breakfast in the hustle and bustle of daily life. This research aimed to determine the optimization conditions of the crispy pork sticks process with the microwave method, which analyzed the nutritional value and shelf life. The central composite design (CCD) was designed with the variables in each factor including 70.0-75.0% pork (w/w), 4.0-8.0% soy protein extract (w/w), and carboxymethyl cellulose 0.18-0.22% (w/w). The lack of fit test showed that the model did not differ statistically significantly (p>0.05), and the value obtained from the prediction equation consisted of 70% pork, 7.57% soy protein extract, and 0.18% carboxymethylcellulose. The product had the energy from fatty acids, 104 kcal, total fat 11.5 g, saturated fat 4.25 g, cholesterol 79.8 mg, protein 52.3 g, total carbohydrate 24.8 g, and dietary fiber 0.61 g / 100 g sample, respectively. The crispy pork sticks packaged in nitrogen-filled aluminum foil bags (30 g) had a shelf life of 18.5 months, and the aw was 0.28 at 35 °C. The entrepreneurs can take the newly developed and commercialized products.
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