| Bacon,as one of China’s traditional meat products,because of the unique taste and nutrition and loved by the public.With the economic development and improvement of living standards,quick and convenient health of frozen food less and less favored.In this paper,quick-frozen bacon as an example,to study the processing of frozen meat products and refrigeration and refrigeration technology.Frozen cooked bacon not only preserves the characteristics of traditional smoked bacon but also reduces the growth and reproduction of microorganisms and increases the shelf life of cooked bacon.In this paper,the research on the chilled chilled meat of Chinese cooked meat is mainly from four aspects: processing technology,cooling method,storage and shelf life.1,the center temperature of the cooked bacon was cooled from 60 ° C to 25 ° C by cooling such as vacuum cooling,mixed cooling,natural cooling and blast cooling,and the quality change during storage at 4 ° C was examined.The cooling rate,weight loss rate,pH,texture,color,odor,colony count and sensory evaluation were analyzed and compared.The results show that vacuum cooling and mixed cooling in the physical and chemical indicators compared to other conventional cooling,the more obvious to reduce fat oxidation and reduce microbial contamination,so as to achieve the purpose of extending shelf life.The study found that the use of natural cooling and vacuum cooling combined with the way,not only can shorten the cooling time,improve product taste,but also to achieve the purpose of extending the shelf life.2,the frozen processed bacon were stored at 4 ℃ and-18 ℃ under the conditions of the two kinds of temperature during the study of bacon quality changes,the determination of indicators including water activity,odor,color,texture,fat The degree of oxidation,the total number of colonies.The results show that the sample is subjected to PCA principal component analysis to reflect the information of the multi-index by using the electronic nose.The color difference is-18 ℃,and the temperature is 18 ℃.And the b * value is more stable;so the temperature of the sample fat oxidation rate,the higher the temperature,the faster the fat oxidation;texture,-18 ℃ temperature storage Of the integrity of the sample relative to the 4 ℃ conditions are more conducive to the preservation of waxy texture;microbial,the lower the temperature(-18 ℃)is not conducive to microbial survival.3.The cooked bacon was cooled to room temperature after the quick-freezing treatment,and the cooked bacon was stored at 4 ℃,7 ℃ and 15 ℃ respectively.The water activity,volatile nitrogen,The total number of colonies,sensory evaluation,color,pH and other indicators.The results showed that the glass transition temperature of cooked bacon was-14.30 ℃,so it was better to keep the cooked bacon at below this temperature for its stability.TVB-N and the total number of colonies as the two main indicators to measure the quality of food,respectively,at 4 ℃,7 ℃,15 ℃ under the conditions of storage at different times to its determination,according to k = k0exp(-Ea / RT),calculated different The activation energy Ea of the total number of colony at storage temperature is 2.36 × 1015 and the pre-exponent k0 is 89.767 k J / mol.The total number of colony yields is k = 2.36 × 1015exp(-89767 / RT).According to A = A0exp(kt),the reaction rate constant,the initial value and the end point of each index can be used to calculate the theoretical shelf life.And the practical value of the two kinetic models was tested with 10 ℃ and 20 ℃ as the verification temperature respectively.The results show that the forecast value of the shelf life can be used to determine the true value of the product. |
