1983 Volume 30 Issue 9 Pages 488-494
The changes in flavor components of cooked cured pork loins during the process using the traditional pickle curing method(TPCM)or the pickle injection method(PIM)were investigated by chemical anaiysis and products produced by both methods were compared by sensory tests. Pork loins were cured for 13 days in the TPCM, while pork loins were injected with 15% pickle solution in weight ratio and then massaged in the PIM. Both were then dried and smoked. The results obtained were as follows. (1) ATP related compounds degraded during the curing period. Apparent changes were clearly noticeable in the TPCM treated loins, while they were minutely detected in the PIM treated loins. Therefore the composition of ATP related compounds in products produced by the TPCM was different from that produced by the PIM. (2) The free amino acids contents except glutamine, increased during the curing period. The changes were clearly evident in the TPCM than in the PIM. (3) Succinic acid content in the TPCM clearly decreased than in the PIM. (4) Changes in sugars and nitrite radical contents were similar in both methods. (5)The panels of investigators concluded, based on sensory tests, that products produced by the TPCM were better than those produced by the PIM.
