真空冷却工艺对贡丸品质的影响研究

Effect of vacuum cooling technology on quality of meatballs

真空冷却技术是保持贡丸品质和延长贡丸产品流通中货架期的一种有效方法。以质量损失率、色差、过氧化值和酸价等为衡量指标,对真空条件下不同的冷却温度对贡丸品质的影响进行了研究。结果表明:贡丸采用真空冷却工艺可以快速降温,质地明显优于常压冷却,可在一定程度上保持其嫩度;但随着温度的降低,贡丸的剪切力增加,在20℃时达到最大值5.7N;真空冷却温度对贡丸色泽无明显影响。在过氧化值和酸价方面,真空冷却可以减缓贡丸的脂质氧化,有利于贡丸产品货架期的延长。

Vacuum cooling is a good technology for the processing of meatballs, which can keep the quality such as reducing nutrient losses during the processing and delay the meatballs product shelf-life. The effect of vacuum cooling and natural cooling through different cooling times and different cooling temperatures on the quality of meatballs was studied. The results showed that when using the weight loss, texture, color, peroxide value etc. as indexes of the quality of meatballs, the temperature by vacuum cooling decreases more quickly than that by atmosphere cooling, and the method also can keep the tenderness of the products. While the temperature decreasing to 20 ℃, the force of break reaches to the maximum 5.7 N. There has no significant difference in the color of the meatballs by vacuum cooling. When contrasting theperoxide value and acid value of the products, vacuum cooling can inhibit the fat oxidation which is good to delay shelf life.