Effect of vacuum cooling followed by immersion vacuum cooling on the quality of water-cooked chicken legs

Vacuum cooling followed by immersion vacuum cooling (VC-IVC) , vacuum cooling (VC) , immersion vacuum cooling (IVC) and conventional cooling methods such as air blast cooling (AB) , water cooling (WC) were used to study the effects of water-cooked chicken legs. The research showed that vacuum cooling followed by immersion vacuum cooling method had the fastest cooling rate with a decrease of the core temperature from 72℃ to 10℃. The springiness was significantly (p<0.05) bigger than other cooling methods. Compared with traditional water cooling, a*, shear force, hardness, chewiness were no significantly differences, the five different cooling methods had no significant difference (p>0.05) in pH of water-cooked chicken legs during storage period dur a week. Vacuum cooling-immersion vacuum cooling had a high performance in cooling rate, and the cooling products also had a good quality.