不同冷却方式对低温熟制猪肉品质的影响

以低温（80 ℃）熟制的猪肉为研究对象，采用冷藏冷却（4 ℃）、冷冻冷却（?18 ℃）和真空冷藏冷却（4 ℃）3种方式将其从80 ℃冷却至10 ℃，研究冷却速率、质量损失率、质构特性、色泽以及硫代巴比妥酸值（TBA）等品质变化，并研究其在4 ℃下贮藏期间的TBA值及气味等品质变化情况。结果表明:真空冷藏冷却和冷冻冷却的冷却速率显著高于冷藏冷却（P<0.05）；冷藏冷却质量损失最大（6.67%）（P<0.05），冷冻冷却质量损失最少（4.47%）；真空冷藏冷却具有最小的L*值，a*值和最大的b*值（P<0.05）；冷藏冷却处理具有最大的硬度值（13647.14±51.47 g）（P<0.05）；真空冷藏冷却的样品气味较其他两组处理的气味差别大；在冷却结束和贮藏过程中冷藏冷却处理组的TBA值均显著高于其他两组（P<0.05）；随着贮藏时间的增加，3组样品的气味差异变大。冷冻冷却和真空冷藏冷却均能生产较好品质的低温猪肉制品，且具有较好的贮藏品质。

Effect of Different Cooling Methods on the Quality of Low-temperature Cooked Pork

The study investigated the quality changes of low-temperature (80 ℃) pork cooled from 80 ℃ to 10 ℃ by refrigerated cooling (RC) (4 ℃), frozen cooling (FC) (?18 ℃) and vacuum refrigerated cooling (VRC) (4 ℃) respectively by measuring cooling rate, mass loss rate, texture, color and thiobarbituric acid (TBA) value. Furthermore, the TBA value and odor of pork cooled by above three cooling methods was also studied during storage at 4 ℃. The results showed that the cooling rate of VRC and FC were significantly higher than that of RC (P<0.05). The highest and the lowest mass loss were observed in RC (6.67%) and FC (4.47%) (P<0.05) separately. VRC had minimum L*, a* and maximum b* (P<0.05). And FC had maximum hardness (13647.14±51.47 g) (P<0.05). The odor of VRC was different from that of the other two treatments. The TBA values of RC products were significantly higher than the other two treatments at the end of cooling and during storage (P<0.05). As storage time increased, the difference in odor among the three treatments of samples became greater. FC and VRC could produce favorable quality low-temperature cooked pork with pleasant storage quality.