冷却方式对熟制鸡肉丸品质的影响  

Effect of Cooling Methods on Quality of Cooked Chicken Meat Balls

作　　者：曹玲[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业》2015年第3期78-82,共5页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：采用自然冷却、冷风冷却、真空冷却与混合冷却四种冷却方式把熟制鸡肉丸的中心温度从80℃冷却至25℃,并比较在同一温度下贮藏期间的品质变化。结果显示,混合冷却具有取代常规冷却和真空冷却的可行性。混合冷却的冷却速率显著高于常规冷却,其质量损失显著低于其他冷却方式;物性方面,真空冷却产品色泽暗,硬度大,弹性差,口感不佳,感官评定低。但在质构、色泽上混合冷却与常规冷却没有显著差异;理化指标方面,相对常规冷却而言,真空冷却和混合冷却能够显著延缓脂肪氧化和微生物污染,从而可以达到延长货架期的目的。The chicken meat ball was cooled by four methods including natural cooling,air cooling,vacuum cooling and hybrid cooling.Its temperature was cooled from 80 ℃ to 25 ℃,and the qualitative changes of storage time in the same temperature were compared.The results showed that it was feasible for hybrid cooling to replace the conventional cooling methods and vacuum cooling.Hybrid cooling had the faster cooling rate than conventional cooling methods and the lower qualitative loss than other three methods;In the aspect of physical properties,products cooled by vacuum cooling had darker color,and their hardness,springness,tests,sensorial score were lower.As to hybrid cooling,there was no significant difference with conventional cooling;In the aspect of chemical indicators,vacuum cooling and hybrid cooling could significantly retard microbial contamination and fatty oxidation comparing with conventional cooling,to achieve the purpose of extending the shelf life of food.

关 键 词：鸡肉丸 冷却方式 品质 货架期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]