Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork
Vacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IV...
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| Format: | Article |
| Language: | zho |
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Journal of Refrigeration Magazines Agency Co., Ltd.
2016-01-01
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| Series: | Zhileng xuebao |
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| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2016.04.112 |
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| author | Chen Hua Liu Baolin Song Xiaoyan Liu Yang |
| author_facet | Chen Hua Liu Baolin Song Xiaoyan Liu Yang |
| author_sort | Chen Hua |
| collection | DOAJ |
| description | Vacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IVC could achieve a lower weight loss (P<0.05) compared to VC. However, a better temperature uniformity of the sample was found during VC compared to IVC. Both the brightness and redness values of the central and internal parts have not presented significant differences (P>0.05) between the samples undergone VC and IVC respectively. However, IVC can increase the lightness value of the external part significantly (P<0.05) compared to VC. Both the hardness values and chewiness values of both the central and internal parts were significantly reduced (P<0.05) after IVC, while there was no significant difference between the samples treated by VC and IVC respectively for the springiness and resilience values of all locations inside samples except external part. |
| format | Article |
| id | doaj-art-6ee83eefea7f4f1f8be4b7ffafaabd81 |
| institution | DOAJ |
| issn | 0253-4339 |
| language | zho |
| publishDate | 2016-01-01 |
| publisher | Journal of Refrigeration Magazines Agency Co., Ltd. |
| record_format | Article |
| series | Zhileng xuebao |
| spelling | doaj-art-6ee83eefea7f4f1f8be4b7ffafaabd812025-08-20T03:15:51ZzhoJournal of Refrigeration Magazines Agency Co., Ltd.Zhileng xuebao0253-43392016-01-013766516273Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked PorkChen HuaLiu BaolinSong XiaoyanLiu YangVacuum cooling (VC) and immersion vacuum cooling (IVC) were carried out to explore their effects on the quality of different parts of water- cooked pork. The weight loss, cooling rate and qualities (pH, color and TPA) of different parts of the meat were measured after cooling. Results showed that IVC could achieve a lower weight loss (P<0.05) compared to VC. However, a better temperature uniformity of the sample was found during VC compared to IVC. Both the brightness and redness values of the central and internal parts have not presented significant differences (P>0.05) between the samples undergone VC and IVC respectively. However, IVC can increase the lightness value of the external part significantly (P<0.05) compared to VC. Both the hardness values and chewiness values of both the central and internal parts were significantly reduced (P<0.05) after IVC, while there was no significant difference between the samples treated by VC and IVC respectively for the springiness and resilience values of all locations inside samples except external part.http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2016.04.112vacuum coolingwater- cooked porkweight lossqualities |
| spellingShingle | Chen Hua Liu Baolin Song Xiaoyan Liu Yang Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork Zhileng xuebao vacuum cooling water- cooked pork weight loss qualities |
| title | Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork |
| title_full | Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork |
| title_fullStr | Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork |
| title_full_unstemmed | Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork |
| title_short | Effect of Different Vacuum Cooling Methods on the Qualities of Different Parts of Water-cooked Pork |
| title_sort | effect of different vacuum cooling methods on the qualities of different parts of water cooked pork |
| topic | vacuum cooling water- cooked pork weight loss qualities |
| url | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2016.04.112 |
| work_keys_str_mv | AT chenhua effectofdifferentvacuumcoolingmethodsonthequalitiesofdifferentpartsofwatercookedpork AT liubaolin effectofdifferentvacuumcoolingmethodsonthequalitiesofdifferentpartsofwatercookedpork AT songxiaoyan effectofdifferentvacuumcoolingmethodsonthequalitiesofdifferentpartsofwatercookedpork AT liuyang effectofdifferentvacuumcoolingmethodsonthequalitiesofdifferentpartsofwatercookedpork |