不同冷却方式对小块水煮牛肉品质的影响  

Effect of Different Cooling Methods on Quality of Small-size of Water-cooked Beef

作　　者：宋晓燕[1] 栾宇宸 刘宝林[1] SONG Xiaoyan;LUAN Yuchen;LIU Baolin(Institute of Cryobiology and Food Freezing,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《制冷技术》2023年第1期64-70,共7页Chinese Journal of Refrigeration Technology

基　　金：国家重点研究计划(No.2017YFD0400404)。

摘　　要：本文研究了冷室冷却(CC)、冷风冷却(AC)、真空冷却(VC)和浸没式真空冷却(IVC)对小块水煮牛肉品质的影响。结果表明:VC和IVC的冷却速率最快,在350 s内将样品冷却至10℃,且两者速率无显著性差异;AC组水分损失最严重,达到-4.33%;IVC组水分含量增加4.29%,有效解决了失重的问题;IVC组亮度值为52.69,VC组红度值为7.23,均显著大于其他对照组;冷却后的熟肉硬度值和咀嚼性均增高,IVC组的硬度值在冷却后上升最小为362.78 g,弹性和回复性分别增加0.05和0.02。冷却后样品的弛豫时间(τ2)较短,表明持水能力均有下降;IVC组结合水和自由水所占比例最高,占比分别为0.04和0.2。综合各项指标,IVC更适合小块水煮牛肉的快速冷却。Cold chamber cooling(CC),air cooling(AC),vacuum cooling(VC)and immersion vacuum cooling(IVC)are carried out to explore the effects on the quality of small-size of water-cooked beef.The results showed that VC and IVC could cool the sample to 10°C within in 350 s,which cooling rate is the fastest than the other cooling methods,and there is no significant difference between the two rates.The water loss rate of AC group reaching-4.33%,which is the most serious compare with the other group.But the water content of IVC group increased by 4.29%,which effectively solved the problem of weight loss.The lightness value of IVC group is 52.69,and the redness value of VC group is 7.23,both the two significantly higher than other control groups.The hardness value and chewiness of cooked meat increased after cooling.The hardness value of IVC group increased the least by 362.78 g after cooling,and the springiness and resilience increased by 0.05 and 0.02 respectively.After cooling,the relaxation time(τ2)of the samples is shorter,which indicated that water holding capacity decreased.The proportion of bound water and free water is the highest in IVC group compared with other groups,accounting for 0.04 and 0.2 respectively.In conclusion,IVC is more suitable for rapid cooling of small-size of water-cooked beef.

关 键 词：真空冷却 浸没式真空冷却 水煮牛肉 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS251.52[轻工技术与工程—食品科学与工程]