This study performed the pre-treatments of the manufacturing of the pork skin snack with wet-salting (3% and 6%; 3W and 6W) and dry-salting (0.3% and 0.6%; 0.3D and 0.6D). Regarding the manufacturing yield, the 0.3D and 6W were significantly higher than the other samples (p<0.05). The water contents of the Con and 0.6D were significantly lower than the other samples (p<0.05). The fat contents of the Con and 6W were evidently higher than the 3W, 0.3D, and 0.6D (p<0.05). The lightness of the wet-salting group was markedly higher than the Con (p<0.05). The redness and yellowness of the 0.6D were noticeably higher than the Con (p<0.05). The crispness of the 0.6D was considerably higher than the other samples (p<0.05). The appearance and sensory crispness of the 3W and 0.6D were notably lower than the other samples (p<0.05). The taste score of the 0.6D was much lower than the 6W and 0.3D (p<0.05). The overall acceptability of the Con, 6W, and 0.3D was appreciably higher than the other samples (p<0.05). Overall, this study showed that wet-salting with 6% (6W) and dry-salting with 0.3% (0.3D) can improve pork skin snack quality properties.

서 론
재료 및 방법
    염장 전처리 및 돈피튀김 제조
    제조수율 측정
    일반성분 측정
    색도 측정
    pH 측정
    Crispness 측정
    관능평가
    통계분석
결과 및 고찰
    제조수율
    일반성분
    색도, pH
    Crispiness
    관능평가
요 약
감사의 글
References
Author Information

• 박신영(공주대학교 동물자원학과) | Sin-Young Park (Department of Animal Resources Science, Kongju National University)
• 정연수(공주대학교 동물자원학과) | Yeon-Su Jeong (Department of Animal Resources Science, Kongju National University)
• 김학연(공주대학교 동물자원학과) | Hack-Youn Kim (Department of Animal Resources Science, Kongju National University) Corresponding author