Studies on the uptake and distribution of curing ingredients in the cured and smoked poultry meat.

Raja, K. C. M. and Puttarajappa, P. and Khabade, V. S. and Mahendrakar, N. S. and Mahadevaswamy, M. and Moorjani, M. N. (1980) Studies on the uptake and distribution of curing ingredients in the cured and smoked poultry meat. Indian Journal of Poultry Science, 15 (2). 63-67, 8 ref..

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Abstract

Dressed poultry was cured at 2-3 degree C for 24 h by immersion in curing brine containing NaCl (5 kg), sugar (3.12 kg), NaNO2 (92 g) and water (28 l), with a salinometer reading of 65 degree . The cured poultry was then smoked for 3-4 h using wood shavings, cooled to 25-28 degree C and analysed. The NaCl and nitrite concn. immediately after curing and smoking are higher in the surface layers than in the interior of the product; however, this difference is eliminated during storage. When poultry is cured with a brine containing NaNO2 alone, the initial nitrite concn. appears to be sufficient to compensate for the depletion occurring during storage. No microbial spoilage was observed in cured poultry products during storage for 7 days at 25-28 degree C.

Item Type:	Article
Uncontrolled Keywords:	CURING-; poultry, curing of dressed; SMOKING-; poultry, smoking of cured; POULTRY-; curing of dressed poultry; smoking of cured poultry
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2021 06:45
Last Modified:	27 Aug 2021 06:45
URI:	http://ir.cftri.res.in/id/eprint/6866

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