冷却方式对熟制腊肉品质影响.PDFVIP

※基础研究 食品科学 2018, Vol.39, No.11 21 冷却方式对熟制腊肉品质的影响 * 张 璞，张 典，张坤生 ，任云霞，邹同华，陈金玉 （天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ） 摘  要：利用真空冷却、混合冷却（自然冷却＋真空冷却）、自然冷却和鼓风冷却4 种冷却方式将熟制腊肉的中 心温度从60 ℃冷却至25 ℃，研究腊肉在4 ℃下贮藏期间的品质变化。并对冷却样品的冷却速率、质量损失率、质 构、色泽、气味、感官得分进行分析及对比。结果显示，理化指标方面，相对其他冷却方式，真空冷却和混合冷却 能够减少微生物污染，从而延长货架期；混合冷却不仅能够缩短冷却时间，提高产品口感，还能够达到延长货架期 的目的。 关键词：熟制腊肉；冷却方式；品质 Effects of Different Cooling Methods on Quality of Cooked Cured Bacon * ZHANG Pu, ZHANG Dian, ZHANG Kunsheng , REN Yunxia, ZOU Tonghua, CHEN Jinyu (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) Abstract: The central temperature of cooked cured bacon was cooled from 60 ℃ to 25 ℃ by different cooling methods, namely vacuum cooling, natural + vacuum cooling, natural cooling and air-blast cooling before being stored at 4 ℃. Quality changes during storage were investigated. Four cooling methods were compared for their effects on cooling rate, mass loss percentage, texture, color, odor and sensory evaluation. The results showed that vacuum cooling and natural + vacuum cooling reduced microbial contamination thereby prolonging the shelf-life of cooked cured bacon. Moreover, the cooling time was shortened by natural + vacuum cooling method while improving the taste. Keywords: cooked cured bacon; cooling methods; quality / DOI:10.7506 spkx1002-6630-201811004 中图分类号：TS251.51 文献标志码：A 文章编号：1002-6630 （2018 ）11-0021-05 引文格式： 张璞, 张典