Under The Environment Of Low Temperature Cooking Fat Goose Liver Nutrition Research And Process Optimization

Goose liver is fatty liver of duck forced by feeding. Because it is rich in nutritional value and health care function, it is widely used as a destination for blood. With the development of western cuisine, vacuum sous vide cooking is taken a new philosophy. However, the research of this cooking method is lack. The paper studies the nutritional value, sensory quality and texture properties of goose liver through different cooking methods, in order to find the appropriate cooking method and cooking conditions and provide a balanced diet for people. Research contents and results are as follows:Firstly, Comparison of vacuum sous vide cooking, boiled and fried through studying the nutritional value, sensory quality and texture properties of goose liver. Experimental results show that three different cooking methods have significant influence on the nutritional value, sensory quality and texture properties of goose liver. The experiment defines vacuum sous vide cooking as an appropriate method because of nutrient losses of at least.Secondly, Relationship between nutrition and sensory quality. The color of goose liver is depended on the content of iron and vitamin A; greasy feeling depends on the content of crude fat and vitamin A; aroma mainly depends on the protein content;while the water content play an important role to the tenderness of goose liver.Third, Analysis composition of the amino acid and fatty acid of goose liver. Experimental results show that three different cooking methods have significant influence on the amino acid and fatty acid of goose liver. The taste of fried goose liver is better than the other cooking methods, but goose liver by sous vide cooked is rich in essential amino acid and easier to digest. Furthermore, the content of essential fatty acid in goose liver by sous vide cooked is higher than others, in which the proportion of unsaturated fatty acid is lager so the unsaturated fatty acid can reduce the occurrence of cardiovascular system diseases and have important significance in nutrition.Fourth, discussed the influence of different packing on the nutrient in goose liver. With three treatments in goose liver, the result showed that vacuum sous vide is an appropriate cooking method..Finally, Under the appropriate cooking method, study the effect on moisture, protein, vitamin A of goose liver by different cooking conditions. Through analysis moisture, protein and vitamin A of goose liver by vacuum sous vide, we can study the influence on nutritional components by heating temperature, heating time and the content of salt, and find suitable cooking conditions by orthogonal test and statistic analysis. Specific conclusions as follows:From the single factor test and orthogonal test of moisture content in cooked goose liver, we can see that the following order of three factors is heating temperature, heating time, the content of salt; the optimal formula is A2B2C1,namely heating temperature is60℃,heating time is20min,the content of salt is0.3g.From the single factor test and orthogonal test of protein content in cooked goose liver, we can see that the following order of three factors is heating temperature, the content of salt, heating time;the optimal formula is A2B2C2, namely heating temperature is65℃,heating time is25min,the content of salt is0.3g.From the single factor test and orthogonal test of vitamin A content in cooked goose liver, we can see that the following order of three factors is heating time, heating temperature, the content of salt; the optimal formula is A2B3C3,namely heating temperature is60℃,heating time is20min,the content of salt is0.4g.From the single factor test and orthogonal test of sensory quality in cooked goose liver, we can see that the following order of three factors is heating temperature, heating time, the content of salt; the optimal formula is A2B2C2,namely heating temperature is65℃,heating time is20min,the content of salt is0.3g.