Flavor compounds for development of cured pork flavor
1984
Ibarra, P.I. | Paras, V.O. | Arganosa, F.C.
Regal cure ham flavor, universal ham flavor, smoked flavor and McCormick ham flavor were combined one at a time with angkak and pimienton to replace potassium nitrate for curing loins. Uncooked cured loins without nitrate were found to have lower color, odor and general acceptability than control loins. Cooked loins treated with the flavor and color compounds likewise had lower flavor, color and general acceptability scores and higher off flavor scores than the control loins. It appears that none of the flavor compounds used can effectively develop or impart cured flavor in cured loins. The flavor compounds were detected as off-flavor by the panelists
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture