Production Processes of Pork Rinds Affecting Failure of Repeatedly Cooked Oil to Meet the Standard on Total Polar Compounds: case study of Phrae Province

Abstract

Objectives: To study production processes of pork rinds with and without fat under the rinds and the association between the processes and the failure to meet the standard on total polar compounds in repeatedly cooked oil used in the process. Methods:  The researcher interviewed four entrepreneurs, purposively selected from 4 manufacturing sites in Phrae, on production processes of pork rinds. The researcher also observed each production process and measured total polar compounds in frying oil along the product process from the beginning to the point when repeatedly heated oil was replaced with the new one. Results: Production processes of pork rinds with and without fat under the rinds consisted of three steps including drying, warming and frying. The measurement of total polar compounds found that all 9 samples of repeatedly heated oil in the production of pork rinds with fat under the rinds met the standard. Thirty seven from the total of 50 samples of repeatedly heated oil in the production of pork rinds without fat under the rinds complied to the standard. The failure to meet the standard was found in 5 of 13 oil samples in the drying process, 7 of 23 oil samples in the warming process, and 1 of 23 oil samples in the frying process.  Five factors among twelve studied factors were significantly related to the failure to comply the standard on total polar compounds. These factors were large amount of oil, temperature less than 150 degree Celsius, long heating time, larger amount of foods and the use of stainless steel pan. Conclusion: Total polar compound exceeding the level specified in the standard was more prevalent in the drying process than in the others The manufacturers should pay attention to this production process and employed an appropriate amount of oil, oil temperature, frying time, and pork, and used appropriate pans in the process.