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Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
Author(s) -
LEE MANLAI,
GRAY J. IAN,
PEARSON ALBERT M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14907.x
Subject(s) - chemistry , food science , adipose tissue , biochemistry
The effects of frying procedures (preheated vs cold skillet) and compositional factors (adipose vs lean) on the final temperatures attained in fried bacon were investigated as a prelude to studying the kinetics of N‐nitrosopyrrolidine formation in bacon. With a preheated skillet set at 171°C, the final temperature reached in whole bacon samples at the end of the 6 min frying time was 164 ± 3°C. Bacon samples, initially placed in a cold skillet preset to heat to 171°C, attained temperatures of 127 ± 5°C and 165 ± 6°C at the end of 6 and 8 min frying periods, respectively. It was observed that the lean bacon strips rarely exceeded 145°C while the adipose approached 165°C when separated adipose and lean components from whole bacon samples were fried for 6 min in a preheated (171°C) skillet.