生鲜禽生产中常用的预冷方式  

Summary of the common primary chilling of fresh poultry

作　　者：冯宪超[1] 徐幸莲[1] 李虹敏[1] 戚军[1] 周光宏[1] 

机构地区：[1]南京农业大学,教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品工业科技》2009年第5期363-365,369,共4页Science and Technology of Food Industry

基　　金：江苏省科技攻关计划(BE2006382)

摘　　要：预冷是生鲜禽生产中重要的工艺点,其主要目的是抑制病原微生物和腐败微生物的生长,确保禽肉良好的风味、肉质等。浸没式冷却、风冷和喷雾冷却是三种生鲜禽生产中常用的预冷方式。目前,在欧盟和加拿大生鲜禽生产中普遍采用风冷,而在美国和巴西则采用浸没式冷却,中国生鲜禽的生产中主要采用浸没式冷却。本文对这三种生鲜禽生产中常用的预冷方式进行了简要介绍。Primary chilling is a very important processing point in production of fresh poutry.The prime purpose of chilling is to limit the growth of both pathogenic and food spoilage microorganisms and to ensure a high taste and a good texture.Immersion chilling,air chilling and spray chilling are the most common methods carried out on the chilling of fresh poultry.＇ Dry＇ air chilling is most frequently used in the production of fresh chilled poultry in Europe and Canada, while immersion chilling is the preferred chilling method used in the USA and Brazil.Currently, immersion chilling is also the most frequently used in China.The immersion chilling, air chilling and spray chilling was introduced in this paper.

关 键 词：浸没式冷却 风冷 喷雾冷却 生鲜禽 

分 类 号：TS205.7[轻工技术与工程—食品科学]