Curing and smoking
1991
Holmes, A.
Curing and smoking are ancient methods of food preservation in which the combined microbial inhibitory effect of reduced water content and curing salts/smoke is accompanied by characteristic flavour and colour change. This paper describes the development of our understanding of the chemical changes and microbial stability on which the modern industry is based. Cured and smoked foods may contain undesirable components, but which are minimised by modern techniques. Ascorbic acid reduces the possibility of the formation of nitrosamines from titrite in cured products. Carcinogens naturally present in wood smoke can be reduced by condensation and fractional distillation to produce a 'liquid smoke'.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library