| 摘要 |
A curing composition comprises a curing agent an umami flavouring agent and, optionally, a flavour enhancer. The curing composition may be used to produce a low salt cured meat product having a salt content of less than 3%. The meat product may be a cured pork product such as gammon or bacon. The curing composition preferably contains the umami flavouring agent at 0.1 - 2.0 wt.% and a flavour enhancer at 10 - 30 wt.%. The umami flavouring agent is preferably obtained from hydrolysed corn. The full flavour and the shelf stability of the cured meat product can be maintained as for a meat product having higher salt levels. |
