真空冷却-浸入式真空冷却对白煮鸡腿品质影响

Effect of vacuum cooling followed by immersion vacuum cooling on the quality of water-cooked chicken legs

以白煮鸡腿为研究对象,使用真空冷却-浸入式真空冷却、真空冷却、浸入式真空冷却、传统的冷却方法风冷、水冷方法比较产品品质和冷却效果。比较结果表明白煮鸡腿的中心温度从72℃降至10℃用真空冷却-浸入式真空冷却方法降温速率最快,并且弹性显著(p<0.05)大于其他冷却方式,a*、剪切力、硬度、胶着性和咀嚼性与水冷无显著性(p>0.05)的差别,各冷却方式的白煮鸡腿pH在一周的贮藏期内无显著性差别(p>0.05)。真空冷却-浸入式真空冷却方法的冷却速率快,且最终冷却产品的品质也较好。

Vacuum cooling followed by immersion vacuum coofing（VC-IVC）,vacuum cooling（VC）,immersion vacuum cooling （IVC） and conventional cooling methods such as air blast cooling （AB）,water cooling（WC） were used to study the effects of water-cooked chicken legs. The research showed that vacuum cooling followed by immersion vacuum cooling method had the fastest cooling rate with a decrease of the core temperature from 72℃ to 10℃. The springiness was significantly（p〈0.05） bigger than other cooling methods. Compared with traditional water cooling,a,shear force,hardness,chewiness were no significantly differences,the five different cooling methods had no significant difference（p〉0.05） in pH of water-cooked chicken legs during storage period dur a week. Vacuum cooling-immersion vacuum cooling had a high performance in cooling rate,and the cooling products also had a good quality.