Search

Summary: During vacuum cooling, polypropylene turnover boxes are repeatedly used for containing vegetables for cooling, while Pectobacteriumcarotovorum subsp. carotovora (Pcc) can form a biofilm on polypropylene adhesion surface. This study evaluated the effects of multiple cycles of vacuum cooling on the morphology and composition of Pcc biofilm formed on polypropylene turnover boxes. Results showed that Pcc biofilm in different growth stages including adhesion, development and mature phases displayed different responses to vacuum cooling. Pcc biofilm in adhesion stage decreased from 106 to 105 CFU cm−2, indicating the positive interference of vacuum cooling on biofilm formation in the initial developmental stage. However, with the increasing of the number of vacuum cooling cycles from 0 to 3, the biomass of Pcc biofilm in the development stage increased from 107 to 108 CFU cm−2 and the polysaccharide secretion increased from 7.96 to 16.7 mg cm−2, showing the promotion of biofilm formation and the secretion of extracellular polymeric substances. Therefore, regular cleansing and sterilisation of turnover boxes are necessary to prevent cross‐contamination during vacuum cooling. [ABSTRACT FROM AUTHOR]

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 (T24) and MRI proton densities (P < 0.05), as well as a more uniform water distribution compared to IVC. [ABSTRACT FROM AUTHOR]

In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro‐porous sausage. Alterations in the microbiological conditions, pH, instrumental color (L*, a*, and b*), total volatile nitrogenous bases (TVB‐N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference (p >.05) was obtained between two cooling methods. However, vacuum‐cooled sausages have lower L* value (p <.05), lower moisture content, and water activity compared with the air‐cooled sausages. However, sausages cooled by vacuum cooling showed a sharp increase in TBARS and TVB‐N values but maintained texture characteristics for a longer time compared with air‐cooled sausages. Although the results indicated that the quality of sausages treated by those two methods remarkably decreased after 7 days, characteristics of sausages cooled by vacuum cooling are better within accepted standards compared with air‐cooled sausages. In conclusion, vacuum cooling can be a feasible cooling method with great potential to be used in cooked macro‐porous sausages to maintain the quality and may provide reference experiences for the food with similar structure. [ABSTRACT FROM AUTHOR]

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. Bubbling vacuum cooling can accelerate the cooling of cooked meats compared with immersion vacuum cooling, especially at low‐temperature average (under 25 °C), and meanwhile the efficiency of average cooling time can be improved about 10%–15%. [ABSTRACT FROM AUTHOR]

To optimise vacuum cooling for application in the meat industry, an improved cooling method, i.e. vacuum cooling with water (or immersion vacuum cooling), was designed to cool cooked pork ham (2.2 ± 0.2 kg). It was found that the cooling time of vacuum cooling with water was significantly shorter than that of traditional air blast cooling ( P < 0.05). For the cooling loss, vacuum cooling with water was significantly lower (6.99%) than that of vacuum cooling without water (13.71%) ( P < 0.05). Significant differences in physical and chemical attributes were also observed for ham processed by vacuum cooling with and without water ( P < 0.05). Therefore, for a certain size of pork ham, vacuum cooling with water could be an effective method to meet safety guidelines and obtain compatible quality attributes with air blast cooling. [ABSTRACT FROM AUTHOR]

The article presents a study on the pasteurization of meat. Meat can be surface pasteurized without cooking the surface. The best treatment for chicken meat was 145 degrees Celsius steam for 25 milliseconds. The treatment must be preceded and followed by vacuum treatments. The device used a rotor-stator developed to close the chamber, admit vacuum, steam flush, steam treat, vacuum cool and open the chamber.