Valorization of pork by-products: Development of a plant-enriched pork skin pickle

Abstract

Pork rinds, derived from pig skin, offer a unique, low-carbohydrate and high-protein snack option. Pickled pork skins are popular across diverse culinary traditions due to their appealing flavour and nutritional advantages, as well as their shelf stability, which lends strong market potential. This study developed a value-added pork skin pickle incorporating mango (Mangifera indica) and elephant foot yam (Amorphophallus paeoniifolius) to enhance both sensory quality and nutritional value. Four experimental formulations were prepared: M1 (30% pork skin and 15% mango) and M2 (40% pork skin and 13% mango) and E1 (30% pork skin and 15% elephant foot yam) and E2 (40% pork skin and 13% elephant foot yam) and were stored in glass jars at ambient temperature and evaluated for physicochemical properties, microbial load and sensory attributes. While the pH levels increased over time, the yeast and mould counts remained within acceptable limits, ensuring product stability. Sensory analysis revealed the most preferred formulation to be the one containing 30% pork skin with 15% elephant foot yam, offering 16.6% protein, 2.65 mg crude fibre, 3.45% total ash, and 284.52 kcal/100g. The absence of spoilage during storage further confirmed the product’s stability and safety, highlighting its potential as a value-added meat snack with enhanced sensory appeal.