| Wanxi White Goose is famous for it’s excellent meat velvet and local goose variety. The dry-cured goose is delicious, unique flavor, loved by the masses of consumers. Traditional dry-cured product is produced by using manual production, with8-12%salt, the natural air-dry. The fat of traditional dry-cured goose is easy to oxidize and deteriorate. Moreover the traditional dry-cured product is added high content of salt, so it is easy to produce adverse effects on goose flavor and human health. At present, relational research about.the processing of dry-cured goose is tiny, and dry-cured goose industry overall is not fast development. Wanxi white goose was used as raw materials in this experiment. Change law of goose color and physico-chemical properties were analyzed in the traditional processing of wanxi white goose, and then effects of Chinese peppers and Fructus Anisi Stellati on physico-chemical properties and fat oxidation indexes of goose were investigated. The key point of cured processing technology of Chinese peppers and Fructus Anisi Stellati was studied during processing of Wanxi White Goose. Optimization was performed for cured processing technology of goose by orthogonal experimental design, and sensor, physico-chemical indexes and flavor of finished product were analyzed to provide theoretic reference for quality improvement of cured goose.1. Wanxi White goose was used as raw materials and salt was added during processing of Wanxi White Goose in this experiment. Color, physico-chemical indexes and fat oxidation were analyzed to understand of the change law of traditional dry-cured goose. The results showed that the moisture content decreased and the salt, protein and fat content increased in the processing. Peroxidate value, TBARS content, carbonyl value and diene value all increased, so fat was gradually oxidized.2. Effects of Chinese peppers and Fructus Anisi Stellati on physico-chemical properties of goose were studied during processing of Wanxi White Goose. Six treatment group were designed in this experiment. Treatment group-1was control group, and treatment group2-6were experiment group. L*value, salt, moisture, crude protein, crude fat, TBARS value, peroxide value, carbonyl value and diene value were studied to understand the change law of physico-chemical indexes and fat oxidation in the processing of Wanxi White goose. The results showed that change law of moisture content, salt content, protein content, fat content and L*value of group2-6was similar to group1. Peroxide value of treatment group2-6in the drying stage was significantly lower than that of group1(P<0.05). Fat oxidation was restrained in different degree by Chinese peppers and Fructus Anisi Stellati, especially the treatment group6. TBARS content of treatment group2-6in the late was significantly lower than that of group1(P <0.05). Chinese peppers and Fructus Anisi Stellati had obvious inhibition effect on the fat oxidation. The inhibition order from big to small:group6, group5, group3, group4, group2. Carbonyl value was remarkablely different at air-drying stage between treatment group2-6and group1(P<0.05). Diene value between group1and group2-6was obviously different from cured stage to middle air-drying stage too.3. The key point of cured processing technology of Chinese peppers and Fructus Anisi Stellati was confirmed. When salt content was5%and cured time was5-7days or so, the cured effect was relative good.4. Optimization was performed for cured technology of spice by the L9(34) orthogonal experiment using TVBN, L*value and carbonyl value (TBARS) as reference index. The parameters and conditions were optimized for production of dry-cured goose for further comparison with the traditional factory product. The results showed that the optimal curing processing conditions were deduced by orthogonal experimental design, which included6%salt,2%Chinese peppers and Fructus anisi stellatia in3:7proportion,7days cycle. The order of the factors was:cured time> salt content> Chinese peppers and Fructus anisi stellati proportion. Salt content, L*value and peroxide value of experiment group were significantly lower than those of control group, and carbonyl value, sensory evaluation were significantly higher than those of control group. Kinds of flavor compounds of experimental group were remarkably higher than those of control group too. Goose flavor could be improved by Chinese peppers and Fructus anisi stellati. Although salt content was decreased, inherent special flavor of dry-cured goose was retained and goose quality was improved in the optimal processing conditions. |
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