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| Effect of Cooling Methods on Quality of Sauced Beef |
| TIAN Huan, HUANG Feng, LI Xia, HAN Dong, JING Xiaoliang, JIA Wei, BAI Zhenyuan, LI Mao, ZHANG Chunhui |
| 1.School of Food and Wine, Ningxia University, Yinchuan 750021, China; 2.Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3.Jiangsu Chaoyue Agricultural Development Co. Ltd., Taixing 225400, China |
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Abstract The objective of this study was to investigate the impact of three cooling methods: cold air tunnel cooling, natural cooling and vacuum cooling on the quality of sauced beef. The changes in cooling rate, cooling loss rate, total number of colonies (TNC), color, shear force and flavor of sauced beef were analyzed under the cooling conditions. Moreover, the transverse and longitudinal contraction of muscle fibers in sauced beef was observed by scanning electron microscope (SEM) and transmission electron microscope (TEM). Results showed that among the three cooling methods, vacuum cooling gave the highest cooling rate, and imparted a brighter color to sauced beef despite resulting in the highest cooling loss rate and shear force. SEM and TEM demonstrated that vacuum cooling accelerated water loss and muscle fiber contraction. The TNC in cold air tunnel and natural cooling treatment were 2.35 (lg (CFU/g)) and 2.75 (lg (CFU/g)), which were significantly higher than 1.85 (lg (CFU/g)) observed for vacuum cooling (P < 0.05). In terms of flavor, there was no significant difference among the three cooling methods. Overall, while vacuum cooling could improve the cooling rate of sauced beef, reduce color deterioration and prolong the shelf life, it could result in a large water loss and reduced tenderness. Therefore, the cooking method should be considered comprehensively before its application to the industrial processing of sauced beef.
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2021, Vol. 35 
