不同冷却方式对白切猪手品质的影响研究

郭维璐; 陈诚; 韦保耀; 韦稳川

doi:10.13386/j.issn1002-0306.2017.09.055

不同冷却方式对白切猪手品质的影响研究

广西大学
广西食品药品审评查验中心
南宁新食记食品有限公司

基金项目:

国家科技支撑计划项目(2014BAD04B07)；

详细信息

作者简介:
郭维璐 (1994-) , 女, 硕士研究生, 研究方向:农产品加工, E-mail:m18776905032@163.com。;

韦保耀 (1963-) , 男, 博士研究生, 教授, 研究方向:农产品加工, E-mail:weibaoy@gxu.edu.cn。;

中图分类号: TS251.6
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- 文章访问数: 157
- HTML全文浏览量: 19
- PDF下载量: 94
出版历程
- 收稿日期: 2016-10-27

Study on effect of different cooling methods on the quality of plain chopped pig's trotter

Guangxi University
Guangxi Food and Drug Evaluation & Inspection Center
Nanning Xinshiji Food Co., Ltd.

摘要

摘要: 本文通过常规水冷与不同的真空冷却方式冷却的猪手进行对比,对猪手的冷却速度与冷却损失、色泽、质构特性、菌落总数进行测定,并通过对猪手进行感官评定,以研究不同冷却方式对产品品质的影响。结果表明:经过两段式冷却处理的冷却损失为3.35%,猪手的皮质脆性得到一定改善,且猪手的整体外观与使用真空浸渍的猪手差别不大,肉质部分也没受到较大影响,整个冷却时间相较于真空浸渍冷却缩短至78 min左右。在菌落总数检测上,两段式冷却为220 CFU/g,显著低于常规水冷的905 CFU/g。因此,两段式真空冷却既能缩短冷却时间,又对猪手的品质影响较小。
- 白切猪手 /
- 不同冷却方式 /
- 冷却时间 /
- 品质
Abstract: In this paper, the cooling rate, cooling loss, color, texture and total colony count of plain chopped pig's trotter were measured by conventional water cooling and different vacuum cooling methods. The sensory evaluation of plain chopped pig's trotter was carried out to study the effect of different cooling methods on qualities of products. The results showed that the cooling loss of two stage vacuum cooling was 3.35%.The cortical brittleness of the pig's trotter was improved and the overall appearance of the pig's trotter was not significantly different from that of vacuum cooling with water.And the cooling time was shortened to 78 min compared with the pig's trotter of vacuum cooling with water. On the total colony count, the two-stage cooling was 220 CFU/g, which was significantly lower than that of conventional water-immersion cooling 's 905 CFU/g.Therefore, the two-stage vacuum cooling can shorten the cooling time and has less influence on the quality of plain chopped pig's trotter.
- plain chopped pig's trotter /
- different cooling methods /
- cooling time /
- quality

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