真空冷却技术对低温乳化肠品质影响的研究
详细信息Study on effect of vacuum cooling technology on low temperature emulsified sausage quality
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摘要: 为了提高熟肉制品的食用品质和延长货架期,探索适当的冷却技术对熟肉制品贮藏具有重要的意义。本实验分别采用流水冷却、风冷却、真空冷却、流水和真空混合冷却方式使天然肠衣包装的乳化香肠的中心温度从80℃降至室温20℃,探究不同的降温方式对低温乳化香肠的品质和货架期影响。结果显示:混合冷却方式耗时明显低于其他单独使用的冷却方式;与真空冷却相比混合冷却方式可以明显降低产品的失水率(p<0.05)、获得更优的感官评价;风冷却使储藏期间的脂肪氧化水平明显提高(p<0.05),真空冷却和混合冷却均可延长货架期,可使乳化香肠的保质期在26d左右,比其他两种方式延长5d。本实验认为利用流水冷却和真空冷却相结合的混合冷却方式更适于天然肠衣包装的乳化型香肠的冷却。Abstract: 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.
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