Development and Quality of Puffed Food from Pigskin

Abstract

　The procedure to make puffed snack food from pigskin of animal by-products was evaluated to make efficient use of the skin. Immersing pigskin after the removal of hair in water at 100℃ for 60 min successfully reduced fat and degraded tissue integrity without altering the shape of the skin. The defatted pigskin was dried at 80℃ for 4 h to reduce the water content to approximately 2% before being deep-fried at 200℃ or baked at 200℃. The resulting puffed pigskin had high-protein content and was rich in collagen. Furthermore, the baked pigskin was low in fat content. Results of sensory evaluation were satisfactory regardless of whether pigskin samples were puffed by deep-frying or baking. These results demonstrate the possibility that pigskin from animal by-products can be used to produce a novel food by a food additives-free method using an ordinary food processing machine.