摘要
以白煮整鸡为研究对象,分别使用风冷(AB)、水冷(WI)、浸泡真空冷却(IVC)及先浸泡真空冷却后水浸泡冷却(IVC-WI)4种方式对其进行冷却处理,并对样品的冷却效果进行分析。结果表明:实验样品从中心温度(约为95℃)冷却到10℃,IVC-WI的冷却时间(53min)比AB(145min)的缩短92min,且前者的冷却速率(1.54℃/min)约是后者(0.62℃/min)的2.5倍。与传统风冷冷却相比,IVC-WI处理后的样品冷却损失更少,产品得率和水分含量显著升高(P<0.05),而且IVC-WI处理后的样品的色差和质构也有所改善,从而很好地改善了实验样品的品质。
Air cooling （AB）, water immersion （Wl）, immersion vacuum cooling （IVC） and immersion vacuum cooling followed by water immersion cooling （IVC-WI） were used to study effects of cooling water-cooked chicken. It was found that, compared with the traditional methods-AB, the cooling time of IVC-WI（53 min） was shorter about 92 min than AB（145 min） and the cooling rate of IVC-WI（1.54 %/min） was 2.6 times AB（0.62 ~C/min） with a decrease of the core temperature of samples from 95 ~ to 10 %. Additionally, the water-cooked chicken had been improved by IVC-Wl-treated have a lower cooling loss, higher product yield and moisture content. What＇s more, the color and instrumental properties of water-cooked chicken had been improved by IVC-WI. In short, the quality of water-cooked chicken had been improved.
出处
《食品科技》
CAS
北大核心
2012年第9期121-125,共5页
Food Science and Technology
基金
公益性(农业)科研专项(200903012)
北京市现代农业产业技术体系建设专项
关键词
浸泡真空冷却
白煮整鸡
拟合曲线
品质
Immersion vacuum cooling
water-cooked chicken
fitting curve
quality
