Evaluation of Bubbling Vacuum Cooling for the Small-Size Cooked Pork

Food Processing Preservation

Luan

Yao

et al. 2022

To improve the texture properties of frozen pre‐fried chicken nuggets, this study has investigated the effects of vacuum cooling (VC), air cooling (AC) as well as air and vacuum combine cooling (AC/VC) on its crispness after microwave reheating. Initial experiments were carried out to evaluate the cooling rate, water loss, porosity moisture content and texture of fried chicken nuggets. VC samples showed the fastest cooling rate, the highest water loss and porosity, the lowest rate of surface moisture content, and the best crustal crispness among all cooling treatments. To acquire better crispness value, response surface analysis was designed to adjust the vacuum cooling parameters. Response surface analysis showed that lower final pressure and final temperature, higher volumetric displacement, may obtain the better crispness of pre‐fried chicken nuggets during vacuum cooling process. Novelty impact statement In our study, by compared different cooling methods, we got the factors that affect the crispness of fried products, and found that vacuum cooling treatment could better improved the crispness of pre‐fried products. The improvement was not only reflected in the end of cooling, but also after frozen storage and microwave reheating, the crispness of pre‐fried products after vacuum cooling was still higher than that of treated by the other cooling methods. Our research explored different cooling treatment application in improvement of the crispness for the first time, which provided a new idea in order to improve the crispness of fried products.

Section: Resultsmentioning

confidence: 99%

Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling

Food Processing Preservation

Luan

Yao

et al. 2022

“…The other two groups were cooled by IVC and BVC, respectively. The cooling process was carried out in a specially designed equipment (Song et al ., , ). As shown in Fig.…”

Section: Methodsmentioning

confidence: 99%

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

Zhiyu

et al. 2018

Int J of Food Sci Tech

Self Cite

Summary In this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.

“…In recent years, there has been active research in the meat industry to develop new and effective cooling technologies. Among these, vacuum cooling (VC) has been found to provide superior cooling rates and homogeneity in meat products [ 3 , 10 , 11 , 12 ]. However, evaporation of water under low pressure from cooked food leads to an undesired loss of mass, causing poor taste for consumers, and less profits for manufacturers, which has limited the widespread application of the VC technology in the meat industry.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks

Zhou

et al. 2022

Foods

The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and microstructure of chicken drumsticks. The cooling rate at 5% salt ion concentration was the fastest and most similar to the conventional vacuum cooling method, which can reduce the central temperature of drumsticks from 75 to 25 °C in 15 min. Immersion vacuum cooling did not cause weight loss and the 5% salt ion concentration was the best for weight maintenance, which can increase the weight of drumsticks by 2.3%. The L* and b* values first decreased and then increased with increasing salt ion concentrations, but not significantly. Hardness gradually decreased, whereas the low-field nuclear magnetic data showed that the transverse relaxation time of free water (T22) in the drumsticks increased from 200.01 ms to 237.79 ms with increasing salt ion concentrations. Scanning electron microscopy images revealed irregular and smaller pores between the muscle fibers with increasing salt ion concentrations. The 5% salt ion concentration in the immersion solution during vacuum cooling was optimal as it increased the cooling rate and improved the edible quality without cooling loss. Thus, adjusting the salt ion concentration of the immersion solution is a feasible way to improve economic benefits and quality characteristics of meat products.