酱卤鸡肉真空冷却的可行性评估研究

被引：6

作者：

任杰 ^{[1
]}

邱春强 ^{[2
]}

朱伟 ^{[1
]}

张坤生 ^{[2
]}

任云霞 ^{[2
]}

机构：

[1] 天祥(天津)质量技术服务有限公司

[2] 天津商业大学(天津市食品生物技术重点实验室)

来源：

肉类工业 | 2014年 / 12期

关键词：

酱卤鸡肉; 真空冷却; 品质影响; 微生物;

D O I：

暂无

中图分类号：

TS251.61 [];

学科分类号：

083203 ;

摘要：

研究了真空冷却、浸液真空冷却、自然冷却和鼓风冷却,得到冷却方式对冷却速率、冷却损失、品质变化及后期贮藏阶段微生物的影响,进一步对真空冷却和浸液真空冷却可行性评估。普通真空冷却质量损失过多,对产品产生一些负面影响。实验尝试对样品进行浸液真空冷却,避免了水分的大量损失,其冷却时间明显小于自然冷却和鼓风冷却(p<0.05)。对品质的影响:不同冷却方式之间,剪切力、TPA、色度值均存在差异。真空冷却样品的剪切力、硬度、咀嚼性要明显大于其他冷却(p<0.05),弹性较差,真空冷却形成的多孔结构对后期储藏阶段脂肪氧化有促进作用。真空冷却的样品微生物数量显著低于自然冷却和鼓风冷却,对产品的保藏有利。综合评估,浸液真空冷却要优于其他冷却方式。

引用

页码：21 / 26

页数：6

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