Optimization of the Vacuum Frying Process of Pork Belly Slices by Response Surface Methodology and Principal Component Analysis

Abstract

To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color, texture characteristics and sensory scores of pork belly slices, and to optimize the vacuum frying process conditions of pork belly slices using response surface combined with principal component analysis based on single-factor experiments and correlation analysis. The results showed that moisture content, a* value, b* value, hardness, and chewiness were more strongly correlated with 3 factors, namely, frying temperature, frying time, and slice thickness. The cumulative contribution rate of the first two principal components extracted in the principal component analysis was 82.822%, which could evaluate the quality of vacuum-fried pork belly slices to a certain extent. An optimal vacuum frying process for pork belly slices was achieved, where frying temperature 100 ℃, frying time 3 min, and slice thickness 3 mm. In this case, the standardized comprehensive score of pork belly slices was 0.931, and a standard deviation from the predicted value was 0.5%, indicating that the model could better predict the standardized comprehensive score of vacuum-fried pork belly slices. This process would provide a feasible method and a certain theoretical reference for the production of meat products in the industrialization of Sichuan cuisine.

Keywords

• pork belly slices
• vacuum frying
• response surface methodology
• principal component analysis
• industrialization of sichuan cuisine