Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

This study provides a comprehensive analysis of oil degradation during the frying of various semi-finished pork rinds, including high-fat (HF), non-fat (NF), streaky (SK), and thin (TN) types. By quantitatively assessing parameters such as peroxide, acid, anisidine, and Totox values, we sought to elucidate the complex interactions and effects on oil quality during the frying process. The oil samples underwent evaluation utilizing a near-infrared (NIR) spectrometer and the color variations in the frying oil during the process. The resulting data highlighted significant correlations between color parameters and oil quality. The NIR models exhibited an impressive and robust predictive proficiency with high correlation coefficients values (R > 0.9 for all measured parameters) and low root mean square errors of cross-validation (RMSECVs). They promise rapid, non-destructive, and accurate evaluation of oil quality during frying processes. Additionally, the study identified oil color as a viable, low-cost alternative for predicting oil quality parameters where sophisticated spectroscopic equipment is unavailable.