Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3) , 817-819
- https://doi.org/10.1111/j.1365-2621.1983.tb14907.x
Abstract
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.This publication has 20 references indexed in Scilit:
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