猪胴体预冷过程中雾化增湿与喷淋对干耗的影响差异性研究
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摘要
本研究对比了雾化增湿与雾化喷淋两种方式对猪胴体预冷干耗的影响。采用超声雾化加湿器来增加预冷环境湿度方式以及气液两相流间歇雾化喷淋的方式分别对猪胴体样品进行预冷处理,以直接冷却猪胴体样品为对照组。实验结果表明:雾化增湿组样品最终平均干耗为1.442%,经14 h雾化喷淋处理的各样品继续冷却至24 h后测得最终平均干耗为1.066%,对照组实验样品最终平均干耗为2.914%。雾化喷淋冷却处理与雾化增湿冷却处理均可使猪胴体冷却速度加快(p<0.05)。雾化喷淋冷却处理与雾化增湿冷却处理均可有效缩短样品干耗达到峰值的时间(p<0.05),其达到峰值时间关系为:雾化喷淋组<雾化增湿组<对照组。雾化喷淋冷却处理与雾化增湿冷却处理均可显著降低猪胴体预冷干耗(p<0.05);雾化喷淋冷却处理比雾化增湿冷却处理降低干耗效果更为理想(p<0.05)。
In this study,effects of cooling process on the weight-loss of pig carcasses under environmental humidifier condition and spray-chilling condition were compared. Cooling process of pig carcasses were conducted under the environmental humidifier condition by ultrasonic atomization humidifier increasing environment humidity and under spray-chilling condition by gas-liquid two-phase flow intermittently spraying,and experiment sample without humidification and spray treatment was regarded as control group.The experiment results indicated that the final average weight-loss of samples under environmental humidifier condition( humidity 100%) was 1.442%,and the final average weight-loss of samples under spray-chilling condition for 14 h and then cooling to 24 h was 1.066%,and the final average weight-loss of samples for control group was2.914%. Spray-chilling and environmental humidifier cooling treatment can increase the cooling velocity of pig carcass( p <0.05). The spray-chilling treatment and environmental humidifier treatment can reduce effectively the weight-loss peak time( p < 0.05).Relationship of the weight loss peak time for three groups is spray-chilling < environmental humidifier < control group. Spray-chilling and environmental humidifier cooling treatment can reduce the weight-loss of pig carcasses in cooling process( p < 0.05) significantly.Reducing weight-loss effect for spray-chilling is better than that for environmental humidifier( p < 0.05).
In this study,effects of cooling process on the weight-loss of pig carcasses under environmental humidifier condition and spray-chilling condition were compared. Cooling process of pig carcasses were conducted under the environmental humidifier condition by ultrasonic atomization humidifier increasing environment humidity and under spray-chilling condition by gas-liquid two-phase flow intermittently spraying,and experiment sample without humidification and spray treatment was regarded as control group.The experiment results indicated that the final average weight-loss of samples under environmental humidifier condition( humidity 100%) was 1.442%,and the final average weight-loss of samples under spray-chilling condition for 14 h and then cooling to 24 h was 1.066%,and the final average weight-loss of samples for control group was2.914%. Spray-chilling and environmental humidifier cooling treatment can increase the cooling velocity of pig carcass( p <0.05). The spray-chilling treatment and environmental humidifier treatment can reduce effectively the weight-loss peak time( p < 0.05).Relationship of the weight loss peak time for three groups is spray-chilling < environmental humidifier < control group. Spray-chilling and environmental humidifier cooling treatment can reduce the weight-loss of pig carcasses in cooling process( p < 0.05) significantly.Reducing weight-loss effect for spray-chilling is better than that for environmental humidifier( p < 0.05).
引文
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[3]张向前,徐幸莲,周光宏,等.季节和雾化喷淋冷却对猪半胴体干耗及品质的影响[J].南京农业大学学报,2006,30(3):124-128.
[4]Greer G G,Jones S D.Quality and bacteriological consequences of beef carcass spray-chilling:Effects of spray duration and boxed beef storage temperature.[J].Meat Science,1997,45(1):61-73.
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[6]Long V P,Tarrant P V.The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides[J].Meat science,1990,27(3):181-195.
[7]石忠志,陈阳楼,樊成艳.浅谈白条肉在冷却和冻结过程中的干耗[J].肉类工业,2011,(6):52-53.
[8]高淑娟,毛衍伟,王秀江,等.两段式冷却对牛肉食用品质的影响[J].农业工程学报,2009,(10):312-317.
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[10]徐春仲,李志方,王正云,等.二段冷却与一段冷却对冷却肉损耗的影响[J].农产品加工(学刊),2007,(10):55-57.
[11]余忠,肖华党,徐宝才.猪白条冷却环节环境增湿对干耗的影响[J].肉类工业,2014,(2):28-30.
[12]张向前,李虹敏,徐幸莲,等.雾化喷淋冷却对猪半胴体干耗及品质的影响[J].食品科学,2007,28(7):100-104.
[13]余忠,王志同,肖华党,等.乳酸喷淋对猪胴体品质的影响[J].肉类工业,2013,(11):52-53.
[14]Berry E D,Cutter C N.Effects of acid adaptation of Escherichia coli O157∶H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue.[J].Applied and Environmental Microbiology,2000,66(4):1493-1498.
[15]时美英,彭宏刚,徐泽权,等.套袋对猪胴体预冷损耗、温度及部分肉品性状影响[J].猪业科学,2015,32(4):119-121.
[16]夏秀芳,孔保华.香辛料保鲜液与壳聚糖淀粉复合膜在冷却肉保鲜中的应用[J].食品科学,2008,28(11):590-595.
[17]李雪姣,马悦培,谌徽,等.无磷酸盐制剂对牛肉嫩度和保水性的影响[J].食品工业科技,2010(3):109-111.
[18]Jones S D,Robertson W M.The effects of spray-chilling carcasses on the shrinkage and quality of beef[J].Meat Science,1988,24(3):177-188.
[19]宋晓燕.食品真空冷却的传热传质机理研究[D].上海:上海理工大学,2014.
[20]Hippe C L,Field R A,Ray B,Russell W C.Effect of spraychilling on quality of beef from lean and fatter carcasses[J].Journal of animal science,1991,69(1):178-183.
[21]陆昌华,何振峰,甘泉,等.猪肉生产过程中质量损耗分析与预冷过程优化[J].江苏农业学报,2015,31(2):468-470.
[2]冯志成,肖华党,余忠,等.猪胴体在预冷过程中的干耗研究[J].肉类工业,2013,(6):31-33.
[3]张向前,徐幸莲,周光宏,等.季节和雾化喷淋冷却对猪半胴体干耗及品质的影响[J].南京农业大学学报,2006,30(3):124-128.
[4]Greer G G,Jones S D.Quality and bacteriological consequences of beef carcass spray-chilling:Effects of spray duration and boxed beef storage temperature.[J].Meat Science,1997,45(1):61-73.
[5]李红民,肖华党,甘泉.雾化喷淋对猪胴体损耗和表面颜色的影响[J].肉类研究,2010,(8):43-44.
[6]Long V P,Tarrant P V.The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides[J].Meat science,1990,27(3):181-195.
[7]石忠志,陈阳楼,樊成艳.浅谈白条肉在冷却和冻结过程中的干耗[J].肉类工业,2011,(6):52-53.
[8]高淑娟,毛衍伟,王秀江,等.两段式冷却对牛肉食用品质的影响[J].农业工程学报,2009,(10):312-317.
[9]胡文锦,瞿圣,符绍辉.不同预冷条件下白条损耗及菌落总数变化[J].肉类工业,2014,(1):19-21.
[10]徐春仲,李志方,王正云,等.二段冷却与一段冷却对冷却肉损耗的影响[J].农产品加工(学刊),2007,(10):55-57.
[11]余忠,肖华党,徐宝才.猪白条冷却环节环境增湿对干耗的影响[J].肉类工业,2014,(2):28-30.
[12]张向前,李虹敏,徐幸莲,等.雾化喷淋冷却对猪半胴体干耗及品质的影响[J].食品科学,2007,28(7):100-104.
[13]余忠,王志同,肖华党,等.乳酸喷淋对猪胴体品质的影响[J].肉类工业,2013,(11):52-53.
[14]Berry E D,Cutter C N.Effects of acid adaptation of Escherichia coli O157∶H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue.[J].Applied and Environmental Microbiology,2000,66(4):1493-1498.
[15]时美英,彭宏刚,徐泽权,等.套袋对猪胴体预冷损耗、温度及部分肉品性状影响[J].猪业科学,2015,32(4):119-121.
[16]夏秀芳,孔保华.香辛料保鲜液与壳聚糖淀粉复合膜在冷却肉保鲜中的应用[J].食品科学,2008,28(11):590-595.
[17]李雪姣,马悦培,谌徽,等.无磷酸盐制剂对牛肉嫩度和保水性的影响[J].食品工业科技,2010(3):109-111.
[18]Jones S D,Robertson W M.The effects of spray-chilling carcasses on the shrinkage and quality of beef[J].Meat Science,1988,24(3):177-188.
[19]宋晓燕.食品真空冷却的传热传质机理研究[D].上海:上海理工大学,2014.
[20]Hippe C L,Field R A,Ray B,Russell W C.Effect of spraychilling on quality of beef from lean and fatter carcasses[J].Journal of animal science,1991,69(1):178-183.
[21]陆昌华,何振峰,甘泉,等.猪肉生产过程中质量损耗分析与预冷过程优化[J].江苏农业学报,2015,31(2):468-470.