Desmond E M, Kenny T A, Ward P, Sun D W
Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
Meat Sci. 2000 Nov;56(3):271-7. doi: 10.1016/s0309-1740(00)00052-8.
Three cooling regimes, vacuum (VC), blast (BC) and slow cooling (SC), were compared for their effect on cooling rate, weight loss and quality of large cooked ham joints. Vacuum cooling reduced the cooling rate (70-4°C) significantly (P<0.05) in comparison to the other methods; mean cooling times for cooked hams (5-6 kg) were 1.9 h for VC, 11.7 for BC and 14.3 for SC. However, VC gave an increased chill loss (P<0.05) of ca. 11% compared to ca. 4% for the other methods due to evaporative moisture loss. Sensory panels found that VC hams were tougher and less juicy (P<0.05). Shear force measurements and texture profile analysis also showed the vacuum cooling to have a toughening effect on the cooked ham. While vacuum cooling had an adverse effect on quality and yield, it was the only one that conformed to recent safety guidelines for cooked meat joints of a reduction in temperature to 5°C inside 10 h. The cooling conditions used do not reproduce full-scale industrial practice, however, the effects found serve as an indicator of the potential benefits and drawbacks of vacuum cooling for cooked meat joints.
比较了三种冷却方式，即真空冷却（VC）、鼓风冷却（BC）和缓慢冷却（SC）对大份熟火腿关节冷却速率、重量损失和品质的影响。与其他方法相比，真空冷却显著降低了冷却速率（70 - 4°C）（P<0.05）；熟火腿（5 - 6千克）的平均冷却时间，真空冷却为1.9小时，鼓风冷却为11.7小时，缓慢冷却为14.3小时。然而，由于水分蒸发损失，真空冷却的冷藏损失增加（P<0.05），约为11%，而其他方法约为4%。感官评价小组发现，真空冷却的火腿更硬且多汁性较差（P<0.05）。剪切力测量和质地剖面分析也表明，真空冷却对熟火腿有 toughening 作用。虽然真空冷却对品质和产量有不利影响，但它是唯一符合近期熟肉关节安全指南要求，即在10小时内将温度降至5°C的冷却方式。然而，所采用的冷却条件并非完全模拟工业生产实际情况，不过所发现的这些影响可作为真空冷却对熟肉关节潜在优缺点的一个指标。
