Premium
An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance
Author(s) -
Liao Caihu,
Yu Yigang
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14530
Subject(s) - immersion (mathematics) , boiling , chemistry , ultrasonic sensor , materials science , analytical chemistry (journal) , metallurgy , chromatography , physics , mathematics , organic chemistry , pure mathematics , acoustics
Summary In this paper, immersion vacuum cooling with ultrasonic assistance (IVCUA) is compared with immersion vacuum cooling alone (IVC) and vacuum cooling (VC) for cooling time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of impregnation liquid compared to IVC. The total cooling time using IVC (126.56 min) for samples from 72 to 4 °C was significantly longer ( P < 0.05) than that of IVCUA (96.89 min) and VC (80.48 min). The cooling time of samples from 10 to 4 °C by IVC (46.26 min) was higher ( P < 0.05) than that by IVCUA (28.55 min). There were no significant differences ( P > 0.05) in mass loss, colour and texture profile among all samples. However, IVCUA had a higher transverse relation time of bulk water ( T 24 ) and MRI proton densities ( P < 0.05), as well as a more uniform water distribution compared to IVC.