| With the development of economic level,the consumption demand for meat and meat products is gradually increasing in the daily life of residents.Throughout all meat products,meat floss is unique and the only "puffed" food among meat products.Meat floss has a history of more than one hundred years.As a recreational meat product,it is favored by consumers for its "high protein,low fat,low moisture,soft and fluffy,easy to absorb" and unique flavor and taste.Vacuum cooling technology is to make the cooled food materials in a vacuum state,and keep the pressure of the cooling environment is lower than the water vapor pressure on the surface of the food materials,the water in the food materials evaporates into the air,because the water evaporation takes away a lot of latent heat of evaporation,so that the temperature of the food materials is reduced.Therefore,this study cooperative enterprises dongtai yi peng of chicken meat factory pork floss as the research object,in order to improve the quality of pork floss,reduces the worker labor intensity,improve enterprise productivity and economic benefits for the purpose,the initial moisture content,temperature and environmental temperature on the pork floss end in the cooling water and the impact of product quality loss,The optimum technological parameters of vacuum cooling treatment were determined.At the same time,by comparing the total number of bacterial colonies in meat floss processed by vacuum cooling and natural cooling technology,the influences of cooling method,storage time and temperature on the total number of bacterial colonies were explored.The changes of quality indexes of meat floss processed by vacuum cooling and natural cooling were compared to explore the effects of different cooling methods on sensory quality,nutritional composition and color difference of meat floss.The main research contents and conclusions of this paper are summarized as follows:1.Vacuum cooling device was used to cool and process chicken floss.Through single factor test analysis,the influences of initial moisture content,termination temperature and ambient temperature on termination moisture content and product weight loss rate were explored;The optimum process parameters of vacuum cooling treatment of meat floss were determined by orthogonal analysis with termination moisture content and product weight loss rate as evaluation indexes.The results show that when the initial moisture content is15%,the termination moisture content is closest to 13%.It’s at its best;With the gradual increase of the set termination temperature,the termination moisture content also shows a trend of gradual rise.The initial moisture content has a significant effect on the vacuum cooling results of pork floss.As the termination temperature set by the vacuum cooling machine gradually increases from 15 ℃ to 30 ℃,the weight loss rate of the product decreases gradually.With the gradual increase of ambient temperature,the weight loss of products increases slowly and the growth rate is relatively gentle.With the increase of the initial moisture content,the weight loss rate of the product increases,and the minimum loss rate is 15% of the initial moisture content.Through orthogonal test,the optimal process parameters for vacuum cooling treatment of meat floss were obtained as follows: initial moisture content of 15%,termination temperature of 25 ℃ and ambient temperature of10 ℃.Under such conditions,the termination moisture content reached 13.07% and the weight loss rate was 0.25%.According to the R value and variance analysis results,when the termination water cut is taken as the evaluation index,the influence degree of each factor on the termination water cut is as follows: initial water cut > termination temperature > ambient temperature.When the weight loss rate is taken as the evaluation index,the influence degree of each factor on the weight loss rate is as follows: termination temperature > initial moisture content > ambient temperature.The termination temperature has a great influence on the weight loss rate.The research results further verify that the results of the single factor experiment and orthogonal experiment are reliable and meet the production requirements of enterprises.2.By comparing the total number of bacterial colonies in meat floss processed by vacuum cooling and natural cooling technology,the influences of cooling method,storage time and temperature on the total number of bacterial colonies were explored.The results showed that the total number of bacterial colonies in different batches of meat floss treated by vacuum and natural cooling process showed the same number changes,that is,the total number of bacterial colonies in meat floss treated by vacuum cooling process was significantly less than that treated by natural cooling process.Therefore,the vacuum cooling process can effectively reduce the growth of the number of microorganisms.The increase of the total number of bacterial colonies in the meat floss treated by natural cooling was significantly higher than that treated by vacuum cooling.When stored at room temperature,the meat floss treated by vacuum cooling technology can effectively reduce the propagation rate of microorganisms.Under different storage temperature conditions,the total number of bacterial colonies of meat floss after vacuum cooling is better than that after natural cooling.According to the relation number R2 of Gaus SAMP equation is 0.9994,which is the highest among all models.The prediction model is established by fitting the growth curve of the colony.According to the analysis of colony growth,the shelf life of meat floss processed by vacuum cooling is 8 months,which is 2 months longer than that of meat floss processed by natural cooling.Therefore,vacuum cooling technology can prolong the shelf life of meat floss.3.By comparing the changes of various quality indexes of meat floss processed by vacuum cooling and natural cooling,the influence of different cooling methods on the sensory quality,nutritional composition and color difference of meat floss was explored.The results showed that(a)the vacuum-cooled meat floss had a sensory rating higher than3.5 on all criteria except for the orange brown quantitative description option.Compared with the meat floss produced by natural cooling,the meat floss produced by vacuum cooling technology is better in sensory aspect.(b)Analysis of nutrient content: the nutrient content of meat floss produced by different cooling methods is basically the same,which indicates that the cooling method has little influence on the nutrient content of meat floss.The research conclusion can not only prove that the vacuum cooling process reaches the level stipulated by the national standard,but also realize the effective supervision on the safety of meat floss products,and provide technical support for the production process upgrading of cooperative enterprises.(c)In terms of color measurement,the color saturation value of meat floss processed by vacuum cooling technology increased from29.25 to 38.41 after being placed for 6 months,both of which were lower than that of meat floss processed by natural cooling in the same period.The above experimental results show that the meat floss produced by vacuum cooling process is superior to the meat floss processed by natural cooling process in sensory evaluation,nutrient content and color determination.The optimization of meat floss cooling process will greatly promote the upgrading of product quality and economic benefit of enterprises. |
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