Study On Tenderization Of Goose And Technology Of Goose Emulsion Sausage

Breeding goose is a high-efficiency poultry farming, which is a small investment, quick turnover and great benefit. In our country, the output of goose is about 80 percent of the world, and the consumption of goose is considerable, which share of the meat market consumption 4%. Whereas, the processing of goose is to be restricted because of its coarse muscle fiber, greater hardness and poor tenderness. Extrinsic proteolytic enzymes used for tendering meat is in common. Elastase is a promising substance as a favourable meat tenderizer, because it mainly degrades elastin and collagen of myofibrilar, which maintain meat good organizational structure. At the same time, in our country, comprehensive processing technology of goose products is behind the world, product technology and quality of goose product should be improved. Nowadays, goose product is mainly goose carcass, and is the direct processing of goose carcass, such as saline geese, cured geese. But, in foreign country, goose is sold in piece, and goose product is diversiform, such as emulsion sausage, can and so on.This thesis aims to enhance the goose tenderness, to solve problems of goose coarseness and hardness. Pancreatic lactase from pig was used for tenderizing goose; it can benefit for the sale of goose in piece, provide more tender raw materials for processing of goose, and enhance the quality of the products. And the goose emulsion sausage can add veracity of sausage, provide industrial reference and promote the goose farming industry, especially the -development of goose in Sichuan and Changing. The main results showed as follows:1. Using pancreatic elastase from pig to tenderizing goose, single factor tests were done by choosing enzyme concentration, temperature, pH and time as impact factors,choosing shear force and water-holding capacity as index. The results showed that the optimum conditions of tenderization can be got when the concentration is 0.02%, temperature is 37℃, pH is 8.8 and time is 80 minute.2. Based on single-factor tests and set processing time as 60 minute, rotation-regression experiment designs were done by three larger impact factors (enzyme concentration, temperature and pH). Shear force and water-holding capacity were treated as index for experiment. Test results were analyzed by RSA of SAS, and received regression equations, then the regression model was analysed, we can get optimal process parameters of pancreatic elastase tenderizing goose as follows: temperature is 33±0.6℃, pH is 8.95, enzyme concentration is 0.023%.3. Choosing fat-thin ratio, the amount of starch, soybean protein content, the addition of phosphate compound as impact factors, the optimum processing parameters of goose emulsion sausage was studied by orthogonal test when choosing hardness, Springiness, Cohesiveness as index.The results showed that we can get good product when fat-thin ratio is 4:6, starch is 8%, soybean protein is 3% and compound phosphate is 0.3%. Moreover, the quality of the product was identified; physical and chemical index had basically chieved superior Ham-sausage standards.4. Measuring microbial index of goose sausage in different days and comparing with industry standards of ham-sausage, we can know that the goose emulsion sausage by low -temperature cooking have a short shelf life for about a week in storage at 0℃～4℃. Some of the measures can be taken to extend the storage period.