Song Xiao-Yan, Song Zuo, Liu Baolin, Guo Zhi-Yu, Luan Yuchen
Institute of Cryobiology and Food Freezing University of Shanghai for Science and Technology Shanghai China.
Food Sci Nutr. 2020 Mar 28;8(5):2223-2233. doi: 10.1002/fsn3.1435. eCollection 2020 May.
In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro-porous sausage. Alterations in the microbiological conditions, pH, instrumental color (*, * and *), total volatile nitrogenous bases (TVB-N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference ( > .05) was obtained between two cooling methods. However, vacuum-cooled sausages have lower * value ( < .05), lower moisture content, and water activity compared with the air-cooled sausages. However, sausages cooled by vacuum cooling showed a sharp increase in TBARS and TVB-N values but maintained texture characteristics for a longer time compared with air-cooled sausages. Although the results indicated that the quality of sausages treated by those two methods remarkably decreased after 7 days, characteristics of sausages cooled by vacuum cooling are better within accepted standards compared with air-cooled sausages. In conclusion, vacuum cooling can be a feasible cooling method with great potential to be used in cooked macro-porous sausages to maintain the quality and may provide reference experiences for the food with similar structure.
在本研究中，采用了两种冷却方法（真空冷却和空气冷却）对熟制的大孔香肠进行冷却。评估了微生物条件、pH值、仪器颜色（、和）、总挥发性含氮碱基（TVB-N）、脂质氧化（TBARS）、水分活度（aW）、水分含量和质地指标的变化，以确定香肠在冷藏储存长达10天期间的品质变化。总体而言，真空冷却的香肠（8天）的货架期与空气冷却的香肠（9天）相似。对于pH值，两种冷却方法之间未获得显著差异（>0.05）。然而，与空气冷却的香肠相比，真空冷却的香肠具有较低的值（<0.05）、较低的水分含量和水分活度。然而，与空气冷却的香肠相比，真空冷却的香肠的TBARS和TVB-N值急剧增加，但在较长时间内保持质地特征。虽然结果表明，这两种方法处理的香肠在7天后品质显著下降，但与空气冷却的香肠相比，真空冷却的香肠的特性在可接受标准内更好。总之，真空冷却可能是一种可行的冷却方法，在熟制大孔香肠中具有很大的应用潜力，可用于保持品质，并可为具有类似结构的食品提供参考经验。
