Abstract
ABSTRACT Vacuum cooling of pork ham with water, or immersion vacuum cooling, is a successful method to compensate the high mass loss of traditional vacuum cooling. In order to further optimize vacuum cooling with water, pulsed vacuum cooling was designed to study the effect of different cycles on the quality of pork ham, i.e., in one cycle, four cycles and eight cycles. The result indicated that increasing pulse cycles during vacuum cooling of pork ham with water would reduce the cooling loss with compatible cooling time. Tests on the physical properties of pork ham disclosed that tenderness and water‐holding capacity could be improved by increasing pulse cycles during vacuum cooling with water. However, There was no significant difference observed between pork ham in 4 pulse cycles and 8 pulse cycles (P > 0.05). Therefore, treatment of 4 pulse cycles was adopted for future research related to vacuum cooling of pork ham with water.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
