Study on effect of vacuum cooling technology on low temperature emulsified sausage quality

To improve the quality and shelf life of meat products, it's important significance to explore the proper cooling technology in the cooked meat products. This experiment selected emulsion-type sausage packaged with natural casing as the research object, cooled the centre temperature of samples from 80℃ to 20℃ by water immersion cooling, air blast cooling, vacuum cooling and mixed cooling (water and vacuum) method, respectively. The effect of different cooling methods on quality and shelf life of low temperature emulsified sausage were investigated. The result showed that:the mixed cooling method had the fastest efficiency, its water loss rate was significantly lower (p<0.05) than vacuum cooling and also be with better sensory evaluation. The air blast cooling significantly (p<0.05) increased the fat oxidation level during storage. Both vacuum cooling and mixed cooling were able to prolong the shelf of emulsion-type sausage and thus its quality period could be in 26d or so, which was 5d longer than the other two methods. The mixed cooling method was much more suitable for cooling low temperature emulsified sausage packaged with natural casing was considered in this text.