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白煮整鸡的真空冷却工艺研究 被引量：6

The Effect of Different Cooling Methods on the Quality of Whole Chicken
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摘要 研究真空冷却工艺(VC)对白煮整鸡鸡肉品质的影响,并与传统风冷(BC)比较,对其冷却速率、质量损失、细菌总数、色泽及质构进行研究。结果表明,真空冷却速度明显快于风冷,提高冷却速度在4倍以上,但其质量损失增加了3%以上。与风冷相比,真空冷却产品的红度值、剪切力增加,真空冷却可降低产品初始细菌总数,并减缓样品贮藏过程中微生物的增长速度。 Vacuum cooling （VC） and conventional air-blast cooling （BC） treatments are compared for the quality of whole chicken. The results show that the cooling rate of VC is 4 times faster than BC, but the weight loss is increased by 3%. The value and shear force of chicken with VC is higher than BC product, the lower initial counts of VC sample is found compared to BC sample, and the growth of microorganisms during storage is slowed down.
作者 刘奕忍 李兴民 刘毅 杨建国 戴瑞彤 甄少波
机构地区 中国农业大学食品科学与营养工程学院 北京恒慧通食品有限公司 中国劳动关系学院
出处 《农产品加工（下）》 2010年第7期26-28,36,共4页 Farm Products Processing
基金 公益性行业(农业)科研专项(200903012)
关键词 真空冷却 白煮整鸡 冷却速率 色泽 vacuum cooling whole chicken cooling rate color
分类号 TS206.6 [轻工技术与工程—食品科学]
  • 相关文献

参考文献9

  • 1张晓敏,徐宝才.真空冷却技术在肉制品中的应用[J].肉类工业,2007(2):36-38. 被引量：5
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二级参考文献27

  • 1蒋其斌,张克俭,廖敏.食品真空冷却技术的应用研究[J].食品工业科技,2004,25(7):68-70. 被引量：3
  • 2金听祥,朱鸿梅,肖尤明,徐烈.熟肉真空冷却过程的数值模拟[J].农业工程学报,2005,21(1):142-145. 被引量：24
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  • 10Briley GC. Vacuum cooling of vegetables and flowers. American Society of Heating Refrigerating and Airconditioning Engineers,200d,46(4):52-53

共引文献20

同被引文献64

引证文献6

二级引证文献19

农产品加工（下）
2010年 第7期

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