真空冷却与常规冷却方式对白煮牛肉品质影响的比较  

A Comparison of the Quality of Cooked Beef Cooled by Vacuum Cooling and by Conventional Cooling Differently

作　　者：李静[1] 李兴民[1] 刘毅[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,100083

出　　处：《肉类研究》2007年第10期8-11,32,共5页Meat Research

基　　金：国家"十一五"科技攻关项目(2006BAD05A15)

摘　　要：本实验研究了真空冷却方式与冷风冷却,自然冷却方式对白煮牛肉品质的影响。样品中心温度从80℃冷却到10℃以下,与冷风冷却(120min)室温冷却(240min)相比较,真空冷却(24min)冷却速率较高。与常规冷却方式相比较,真空冷却的冷却损失较高,剪切力较大,硬度较大,弹性较低,色泽较差。感观分析表明,真空冷却样品总体可接受性不及常规冷却样品。微生物检测表明,真空冷却能显著降低菌落总数,减少细菌增殖,保证样品的卫生质量。The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling. Samples were cooked until core temperatures reached abore 80℃ then cooled down to core temperature below 10℃.The results showed that vacuum cooling was very rapid （24min） compared with air-blast （120min） and slow-air （240min）.The chill loss was higher for vacuum cooling samples compared with conventional cooling, Instrumental texture indicated that a higher shear force and lower springiness for vacuum cooling samples.Sensory analysis showed that the conventional cooling samples have better overall acceptability. However,the analysis of microbiology indicated vacuum cooling samples have the lowest total number of colonies and decrease the multiplication of these colonies to protect the sanitation.

关 键 词：真空冷却 冷风冷却 自然冷却牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]