不同真空冷却方式对水煮猪肉块不同部位品质的影响

为探究不同真空冷却方式对肉块不同部位品质的影响,实验以水煮猪肉为研究对象,对比分析了普通真空冷却和浸没式真空冷却两种方法对肉块冷却效果(失重率、降温均匀性)及不同部位品质(色泽和质构)的差异。结果表明:与普通真空冷却相比,浸没式真空冷却能有效地减小肉块的失重率(P0.05);而普通真空冷却的肉块各部位降温比浸没式真空冷却更为均匀;两种冷却方式处理后肉块中部及内部的亮度值和红度值均没有显著差异(P0.05),但浸没式真空冷却的肉块外部亮度明显增加(P0.05);质构结果显示,浸没式真空冷却后,肉块中部和内部的硬度和咀嚼性均显著减小(P0.05),只有肉块外部的弹性明显减小(P0.05),中部和内部的弹性及各部位的回复性均无明显变化(P0.05)。

Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork

Vacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IVC could achieve a lower weight loss (P<0.05) compared to VC. However, a better temperature uniformity of the sample was found during VC compared to IVC. Both the brightness and redness values of the central and internal parts have not presented significant differences (P>0.05) between the samples undergone VC and IVC respectively. However, IVC can increase the lightness value of the external part significantly (P<0.05) compared to VC. Both the hardness values and chewiness values of both the central and internal parts were significantly reduced (P<0.05) after IVC, while there was no significant difference between the samples treated by VC and IVC respectively for the springiness and resilience values of all locations inside samples except external part.