不同冷却方式对冷鲜鸡冷却效率·卫生质量及品质的影响

[目的]探讨不同冷却方式对冷鲜鸡冷却效率、卫生质量及品质的影响。[方法]考察水冷、干冷、混合预冷及风冷对鸡胴体的降温速率、冷鲜鸡肉的微生物含量、鸡肉品质的影响。[结果]4种冷却方式中,水冷在冷却前期冷却效率最高,而后急剧下降;干冷在整个冷却过程中冷却效率几乎是恒定的;与干冷相比,混合预冷、风冷都可以有效地提高鸡胴体的冷却效率。风冷和干冷处理的冷鲜鸡肉微生物含量低于水冷和混合预冷,风冷方式下鸡肉嫩度最好,水冷方式的肉色最亮。[结论]风冷可以有效地提高鸡胴体的冷却效率,控制鸡肉的交叉污染,改善卫生质量和冷鲜鸡肉嫩度。

Effects of Chilling Methods on Cooling Efficiency,Hygiene and Quality of Chilled Chicken

[Objective] To discuss effects of different chilling methods on cooling efficiency,hygiene and quality of chilled chicken.[Method] Effects of water cooling,dry cooling,mixed precooling and air cooling on efficiency,microbial content and quality of chicken carcass were investigated.[Result] Among four methods,the cooling efficiency was the highest and then decreased rapidly by water cooling way;the efficiency of dry cooling was almost constant throughout the process;compared with dry cooling,mixed precooling and air cooling could effectively improve the cooling efficiency of chicken carcass.The microbial content in chilled chicken treated by air cooling and dry cooling way was lower than that by water cooling and mixed precooling way,the tenderness was best by air cooling,while meat color was brightest by water cooling way.[Conclusion] Air cooling can effectively improve the cooling efficiency of chicken carcass,control the cross contamination of chicken,improve the hygiene quality and the tenderness of chilled chicken.