浸泡式真空冷却初始温度对蒸煮羊肉品质的影响  

Effect of Initial Temperature in Immersion Vacuum Cooling on the Properties of Cooked Mutton

作　　者：刘宇[1] 潘腾[1] 崔建云[1] 罗海玲[2] 任发政[1] 郭慧媛[1] 

机构地区：[1]畜产品北京市高等学校工程研究中心中国农业大学食品科学与营养工程学院,北京100083 [2]动物营养国家重点实验室中国农业大学动物科技学院,北京100193

出　　处：《中国食品学报》2014年第11期142-148,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代肉羊产业技术体系项目(CARS-39);国家"十二五"科技支撑计划(2012BAD28B01)

摘　　要：为了加快浸泡式真空冷却在工业生产中的应用,通过与冷风冷却比较,研究不同初始水温下浸泡式真空冷却对蒸煮羊肉冷却效果及品质的影响。结果表明:浸泡式真空冷却过程中,浸泡液初始温度越低,羊肉的降温速率越高,质量损失越大。为提高冷却速率,降低质量损失,筛选最佳初始温度25℃。此温度下,浸泡式真空冷却的冷却速率明显高于冷风冷却,其质量损失明显低于冷风冷却(P<0.05)。质构分析结果显示,经浸泡式真空冷却的羊肉,其剪切力均小于经冷风冷却的羊肉,而在弹性、内聚性等方面与冷风冷却方式无显著差异(P>0.05)。浸泡液初始温度对羊肉的品质无显著影响(P>0.05)。There is an increasing market demand for cooked mutton products. Being one of the most important meat products for delicatessens and catering, mutton has been becoming more and more popular in meat industry. The processing of mutton is generally based on full cooking followed by quick cooling and storage in controlled low temperature conditions above the freezing point. Air blast cooling is the most common method in meat industry, but it is difficult to cool rapidly large joints of cooked mutton. As a rapid evaporative cooling method, immersion vacuum cooling（IVC） is faster than air blast cooling for large meat and can meet the chilling time requirement compared with traditional cooling methods. The initial temperature in IVC may have a great influence on the cooling rate and quality loss of mutton.Therefore, the effects of different liquid initial temperatures（0, 25, 90 ℃） in immersion vacuum cooling on the cooling efficiency and quality of cooked mutton were explored compared with natural cooling（NC） and air blast cooling（ABC）.The method of IVC was carried out by immersing the cooked mutton into the water of different temperature in a specially designed container（360 mm ×240 mm ×280 mm）. The mutton was cooled from 80 ℃ to 10 ℃ at core temperature under certain controlled pressure in the vacuum cooler. For air blast cooling, the cooked mutton was placed in a laboratory scale air-blast cooler with an air temperature of（4 ± 0.5）℃ and air velocity（1 ± 1）m/s for the fan. When cooled by IVC,it took about 37 min to lower the core temperature of the cooked mutton from 81.3 ℃ to 10 ℃ and the weight loss was（2.6 ± 0.2）% when the liquid initial temperature was 0 ℃. For 25 ℃, the cooling time was 75 min and the weight loss was（1.3 ± 0.5）%. When the liquid initial temperature was 90 ℃, the cooling time was 150 min and the weight gained（5.3 ± 0.3）%. The core temperature of the cooked mutton lowered from 80.4 ℃ to 10 ℃ spent more than 4h under ABC conditions

关 键 词：浸泡式真空冷却 初始温度 蒸煮羊肉 冷却速率 品质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]