Effects of salt (NaCl) level and smoke application on chemical and sensory characteristics of unam inung, a cured Nigerian pork product

Abstract

A randomized complete-block experiment in a 4x2 factorial arrangement was designed to test the effects of NaCl level and smoke application on the chemical and organoleptic properties of unam inung, a cured Nigerian pork product. The results indicate that the moisture content dropped (with respect to the raw meat) in all treatments, higher drops being observed in the unsmoked samples. the total lipid and ash contents increased on curing, with the unsmoked samples showing up to a three-to four-fold increase in lipids. Changes in protein did not show a particular trend, but protein levels increased in products cured with 25% and 30% NaCl (unsmoked) and fell in all other treatments. The analysis of variance revealed highly significant differences (P<0.01) in all  sensory properties and overall acceptability of the products due to NaCl level and smoke application. The sample that received 25% NaCl (smoked) was rated best  and was significantly different (P<0.01) from all other treatments. Positive correlations were found between flavour, juiciness, and tenderness and the overall  acceptability of unam, smoked and unsmoked.