食品科学2018，Vol.39Issue(11)：21-25,5.DOI:10.7506/spkx1002-6630-201811004
冷却方式对熟制腊肉品质的影响
Effects of Different Cooling Methods on Quality of Cooked Cured Bacon
摘要
Abstract
The central temperature of cooked cured bacon was cooled from 60 ℃ to 25 ℃ by different cooling methods, namely vacuum cooling, natural + vacuum cooling, natural cooling and air-blast cooling before being stored at 4 ℃. Quality changes during storage were investigated. Four cooling methods were compared for their effects on cooling rate, mass loss percentage, texture, color, odor and sensory evaluation. The results showed that vacuum cooling and natural + vacuum cooling reduced microbial contamination thereby prolonging the shelf-life of cooked cured bacon. Moreover, the cooling time was shortened by natural + vacuum cooling method while improving the taste.关键词
熟制腊肉/冷却方式/品质Key words
cooked cured bacon/ cooling methods/ quality分类
轻工纺织引用本文复制引用
张璞,张典,张坤生,任云霞,邹同华,陈金玉..冷却方式对熟制腊肉品质的影响[J].食品科学,2018,39(11):21-25,5.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401503) （2016YFD0401503）
国家自然科学基金面上项目(31671873) （31671873）
