Effects of Different Cooling Methods on Quality of Cooked Cured Bacon

doi:10.7506/spkx1002-6630-201811004

Abstract

Abstract: The central temperature of cooked cured bacon was cooled from 60 ℃ to 25 ℃ by different cooling methods, namely vacuum cooling, natural + vacuum cooling, natural cooling and air-blast cooling before being stored at 4 ℃. Quality changes during storage were investigated. Four cooling methods were compared for their effects on cooling rate, mass loss percentage, texture, color, odor and sensory evaluation. The results showed that vacuum cooling and natural + vacuum cooling reduced microbial contamination thereby prolonging the shelf-life of cooked cured bacon. Moreover, the cooling time was shortened by natural + vacuum cooling method while improving the taste.

Key words: cooked cured bacon, cooling methods, quality

CLC Number:

TS251.51

ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, REN Yunxia, ZOU Tonghua, CHEN Jinyu. Effects of Different Cooling Methods on Quality of Cooked Cured Bacon[J]. FOOD SCIENCE, 2018, 39(11): 21-25.

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Effects of Different Cooling Methods on Quality of Cooked Cured Bacon

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