Abstract:
Liquid smoke from Shorea, Pinus, Prunus and Citrus were prepared and their physicochemical properties were studied. They were then applied to pork ham by dipping. Preliminary sensory was carried which gave the range of optimum dipping volume. RSM was then used to generate optimized dipping volumes based on descriptive sensory evaluation carried out on two parameters, aroma and taste. Then, vinegar (5% v/v) was added to the optimized product in concentrations of 5% (v/v) of primary liquid smoke to prepare a formulated liquid smoke. Formulated flavors were then compared with each other as well as the market sample based on descriptive sensory evaluation to obtain best results.
So produced primary liquid smoke had maximum possible acidity of 0.2% (w/v) with optimum production time of 10 h. Primary liquid smokes prepared from Shorea, Pinus, Prunus and Citrus under optimized time had no significant differences among their physicochemical properties. The optimized dipping volumes (ml/g) of these liquid smokes were found to be 89.75%, 111.69%, 130.25% and 130.25% respectively. Comparison of market liquid smoke with formulated liquid smoke resulted that lab prepared liquid smoke was superior to market sample in terms of aroma and taste. Liquid smoke from Shorea received highest sensory scores. The cost incurred for production of primary liquid smoke was Rs. 50.36 per liter. It was concluded that primary liquid smoke from Shorea can be prepared in pilot plant scale with acidity of 0.2% (w/v) and optimum production time of 10 h incurring a cost of Rs. 50.36 per liter.
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree of B. Tech. in Food Technology
