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A study on curing and smoking of bacon from cross breed saddle back pigs.

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

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Abstract

Cross-bred saddle back pig loins were dry-cured or pickle-cured in a mixture of NaCl, cane sugar, sodium nitrate, sodium nitrite and monosodium glutamate, smoked and aged. Samples were taken, 0, 10, 14 days from curing, after smoking and ageing, and after frying at 170 degree C for 10 min and analysed for moisture, protein, NaCl and nitrite. Moisture content of dry-cured bacon decreased by 17.62%, with a further 5.26% loss at 14 days. Pickle-cured bacon increased in moisture by 4.8% during the first phase of curing, but decreased by 17.9% on smoking and ageing. Dry-cure bacon lost only 2.3% moisture. Nitrite level was reduced to 30 ppm after desalting, smoking and ageing. At higher temp., desired colour fixation took place even at 2 low nitrite level. The moisture content of dry- and pickle-cured bacon after frying was almost the same. Dry-cure bacon had a longer shelf-life, and was organoleptically preferable to pickle-cured bacon.

Item Type: Article
Uncontrolled Keywords: PICKLING-; Dry & pickle curing of bacon; CURING-; BACON-; SODIUM-CHLORIDE; Curing of bacon with /NaCl/; SUGARS-; Curing of bacon with / cane sugar/; NITRATES-; Curing of bacon with /NaNO3/; NITRITES-; Curing of bacon with /NaNO2/; GLUTAMIC-ACID; Curing of bacon with /monosodium glutamate/; WATER-; Changes in /moisture/ content of bacon during processing; PROTEINS-(ANIMAL); Changes in /protein/ content of bacon during processing; AGEING-; Changes in composition of bacon during /ageing/; SMOKING-; Changes in composition of bacon during /smoking/; FRYING-; Changes in composition of bacon during /frying/; KEEPING-QUALITY; /Shelf-life/ of bacon; COLOUR-; /colour fixation of bacon; ORGANOLEPTIC-PROPERTIES; /organoleptic properties/ of bacon
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2014 05:13
Last Modified: 20 Mar 2014 05:13
URI: http://ir.cftri.com/id/eprint/7311

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