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DETERMINATION OF OPTIMUM BRINE CURING PROCEDURES FOR SMOKED CHICKEN
Author(s) -
STUBBLEFIELD J. D.,
HALE K. K.,
WARE G. O.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14494.x
Subject(s) - brine , curing (chemistry) , chemistry , food science , sucrose , sodium , polymer chemistry , organic chemistry
Optimization of curing procedures for smoked chicken was studied using surface response methodology. Preferred NaCl levels of 4–5% in the cooked meat were achieved with several combinations of cure time and brine NaCl concentrations. One excellent combination was 10.5% NaCl and 24 hr cure. Although data on sucrose did not give the optimum level, sucrose in the brine should be no more than 20–30% of the NaCl level. Sodium nitrate was not necessary for the short cure times of this study where NaNO 2 and ascorbic acid were used in the curing brine. A short equilibration period of 6–12 hr after curing before cooking appeared adequate to allow sufficient dispersion of brine ingredients in the meat.