不同冷却技术对烧肉品质的影响  

Effect of Different Cooling Methods on the Quality of Stewed Pork

作　　者：刘彩霞[1] 赵瑞连 徐世明 孙承锋[1] 张建梅 郭光平 

机构地区：[1]烟台大学食品科学与工程研究所,烟台264005 [2]烟台市喜旺食品有限公司,烟台264002

出　　处：《食品工业》2015年第7期50-53,共4页The Food Industry

基　　金："十二五"国家科技支撑计划项目(2014BAD04B11);山东省高等学校科技计划项目(J13LF01)

摘　　要：以冷却速率、质量损失率、菌落总数、挥发性盐基氮及TBA等为指标,研究不同冷却技术对烧肉品质的影响。将刚煮制完成的烧肉分别通过传统风冷与隧道速冷处理,冷却至中心温度10℃以下,再分别放在4℃和10℃条件下进行贮藏。结果表明,冷却方式和贮藏温度对烧肉的品质均有较大影响。隧道速冷与传统风冷相比,质量损失率降低2.3%,菌落总数降低一个数量级,产品的货架期延长2 d左右,冷却速率提高5倍,使产品品质得到较大提高。In order to investigate impacts of different cooling methods on stewed pork quality, cooling rate, weight loss, total number of colonies, TVB-N value and lipid oxidation were determined and analyzed. The cooked stewed pork was cooled with two methods, tunnel-rapid chilling and air-blast cooling, then stored under 4℃ and 10℃, respectively. The results indicated that, the cooling method and storage temperature could affect the shelf-life of stewed pork significantly. Compared with air-blast cooling, tunnel-rapid chilling decreased the weight loss of 2.3%, reduced the initial number of colonies by 10 times and prolonged the shelf life of 2 d. The most important was that the cooling rate of tunnel-rapid chilling was 5 times faster than air-blast cooling. So ttmnel-rapid chilling improved the product quality.

关 键 词：烧肉 冷却技术 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]