Application of immersion vacuum cooling to water-cooked beef joints - Quality and safety assessment

被引：28

作者：

Drummond, Liana ^{[1
]}

Sun, Da-Wen ^{[1
]}

Talens, Clara ^{[1
]}

Scannell, Amalia G. M.

机构：

[1] Natl Univ Ireland Univ Coll Dublin, Sch Agr Food Sci & Vet Med, FRCFT Grp, Dublin 4, Ireland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 01期

关键词：

Air blast cooling; Bacillus atrophaeus; Bacterial spore survival; Cooked beef; Food safety and quality; Geobacillus stearothermophilus; Immersion vacuum cooling; Vacuum cooling; CLOSTRIDIUM-PERFRINGENS; PORK HAM; PREDICTIVE MODEL; GROWTH; FEASIBILITY; COOKING; PRODUCT; TEMPERATURE; BEHAVIOR; CHICKEN;

D O I：

10.1016/j.lwt.2008.03.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Immersion vacuum cooling (IVC) was compared against air blast cooling (AB) and vacuum cooling (VC), to establish its applicability to cool water-cooked beef joints. Process parameters (cooling time and cooling loss) and quality parameters (proximate; physical; sensory and microbial analysis) were compared. Results showed IVC samples have lower cooling losses and improved quality properties compared to VC, while generally comparable to AB samples. IVC cooling times were slower then VC, but faster than AB. Sensory results showed no preference between samples (P> 0.05), even though differences in tenderness and juiciness were detected. Cooling methods had no significant effect on thermoduric spore survival or heat activation in the case of Bacillus atrophaeus and Geobacillus stearothermophilus spores. Results confirmed IVC is capable of combining rapid process times and lower mass losses producing microbiologically safe beef joints of overall high quality in terms of sensory, physical and composition characteristics. (c) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：332 / 337

页数：6

共 38 条

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