Mielnik M B, Dainty R H, Lundby F, Mielnik J
MATFORSK-Norwegian Food Research Institute, Aas.
Poult Sci. 1999 Jul;78(7):1065-73. doi: 10.1093/ps/78.7.1065.
The effect of evaporative air chilling on quality of fresh chicken carcasses was compared with air chilling as reference method. Cooling efficiency and total heat loss were significantly higher for evaporative air chilling. The chilling method was of great importance for weight loss. Chicken chilled in cold air lost considerably more weight than chicken cooled by evaporative air chilling; the difference was 1.8%. The chilling method also affected the skin color and the amount of moisture on skin surface. After evaporative air chilling, the chicken carcasses had a lighter color and more water on the back and under the wings. The moisture content in skin and meat, cooking loss, and pH were not affected by chilling method. Odor attributes of raw chicken and odor and flavor attributes of cooked chicken did not show any significant differences between the two chilling methods. The shelf life of chicken stored at 4 and -1 C were not affected significantly by chilling method. Storage time and temperature appeared to be the decisive factors for sensory and microbiological quality of fresh chicken carcasses.
将蒸发式空气冷却对新鲜鸡胴体品质的影响与作为参考方法的空气冷却进行了比较。蒸发式空气冷却的冷却效率和总热损失显著更高。冷却方法对重量损失非常重要。在冷空气中冷却的鸡比通过蒸发式空气冷却的鸡失重得多；差异为1.8%。冷却方法还影响皮肤颜色和皮肤表面的水分含量。经过蒸发式空气冷却后，鸡胴体颜色更浅，背部和翅膀下有更多水分。皮肤和肉中的水分含量、烹饪损失和pH值不受冷却方法的影响。两种冷却方法之间，生鸡肉的气味属性以及熟鸡肉的气味和风味属性没有显示出任何显著差异。冷却方法对在4℃和-1℃储存的鸡肉的保质期没有显著影响。储存时间和温度似乎是新鲜鸡胴体感官和微生物品质的决定性因素。
