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Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis
The purpose of this study was to check the applicability of seawater as a natural curing agent by analyzing the difference it causes in the flavor of dry-aged bacon. Pork belly was cured for seven days, and dried and aged for twenty-one days. The curing methods included the following: wet curing wit...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216997/ https://www.ncbi.nlm.nih.gov/pubmed/37238794 http://dx.doi.org/10.3390/foods12101974 |