Study on Processing Optimization of Liquid Smoke and Baking in Low-Sodium Cured Pork

Abstract

To obtain healthy, low-sodium cured pork with good flavor, the processing optimization of the liquid smoke and baking was carried out through single factor experiment and orthogonal experiment in the present study. The effect of different amounts of smoking liquid, liquid smoking time, baking time and baking temperature on the yield, water activity, pH and color of low-sodium cured pork was investigated. Results showed that, the order affecting sensory quality of low-sodium cured pork was as follows: Baking temperature>baking time>smoking liquid amount>liquid smoking time. The optimized technological conditions of smoking and baking were as follows: The amount of smoking liquid was 4%, the time of liquid smoking was 150 min, the baking time was 28 h, the baking temperature was 50 ℃, and the sensory score of low-sodium cured pork under this processing technology was 37 points. The electronic tongue test was conducted to compare the taste of low-sodium cured pork with that of commercial cured pork. Results showed that the saltiness of low-sodium cured pork was significantly lower than that of commercial cured pork, and the bitterness and astringency were not significantly different from those of commercial cured pork.

Keywords

• cured pork
• low-sodium salt
• smoking
• liquid smoke
• baking
• process optimization