摘要:

Wiltshire bacon, cured in pickles of various compositions, was smoked after various maturation periods, and compared with corresponding unsmoked samples during subsequent storage at −9.4 °C. Curing practices designed to obtain milder cures were only partly successful, but in all instances it appears that smoking improves the keeping quality.Smoking reduced the number of surface bacteria to approximately 10−4times the number present before smoking, and effectively retarded growth during storage. The fat of the smoked bacon was much more resistant to the development of rancidity than that of unsmoked bacon. The colour of smoked bacon was significantly lighter than the unsmoked material, and tended to darken more rapidly during storage. Flavour was superior in the smoked samples. From the reduction in bacterial numbers, rate of bacterial growth, and rate of rancidity development, it would appear on the average that smoked bacon would keep about twice as long as unsmoked bacon under comparable conditions.

ISSN:1923-4287    

DOI:10.1139/cjr42d-021

出版商:NRC Research Press    

年代:1942

数据来源: NRC

摘要:

Quality in dried whole egg powder may be objectively assessed by measurement of the fluorescence of a potassium chloride extract of the egg powder after defatting with chloroform. Measurements on a large number of samples of widely varying quality showed that the fluorescence readings were closely correlated with quality ratings assigned by flavour panels. The method attains a satisfactory level of precision, and can be standardized objectively with quinine sulphate.

ISSN:1923-4287    

DOI:10.1139/cjr42d-022

出版商:NRC Research Press    

年代:1942

数据来源: NRC