不同冷却方式对酱牛肉冷却效果的影响  

The effect of different cooling methods on sauce beef

作　　者：李静[1] 李兴民[1] 穆国锋 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,北京100083 [2]内蒙古蒙都羊业食品有限公司,赤峰024500

出　　处：《食品科技》2008年第8期73-77,共5页Food Science and Technology

基　　金：国家"十一五"科技攻关项目(2006BAD05A15)

摘　　要：研究不同真空冷却方式(VC、IVC、VCWI)对酱牛肉品质的影响,并与常规冷风冷却方式(BC)做比较。实验结果表明,与VC方式相比较,IVC和VCWI冷却效率略低,但能降低冷却损失3%～5%。VCWI产品的质构特性和BC产品无显著差异,且色泽得到较大改善。感官分析表明,IVC和VCWI对产品的感官特性均有一定改善作用,VCWI与BC方式相比,其产品感官评分无显著差异(p<0.05)。微生物检测表明,IVC和VCWI产品的初始均数比VC略高,与BC产品相近。The influence of different vacuum cooling methods on the quality of sauce beef was studied as compared with conventional air-blast cooling method （BC）. The results showed that the cooling speed of IVC and VCWl were slower, but have lower chill lose than VC. Instrumental texture indicated that a better color and the similar texture characters for VCWl products compared to BC products. Sensory analysis showed that the products were improved by IVC and VCWl, and there were no significant differences in scores of VCWl products and BC products. However, the analysis of microbiology indicated higher initial counts for IVC and VCWl compared to VC, and a similar counts to BC.

关 键 词：酱牛肉 真空冷却 常规冷却 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]