Process Optimization And The Study On The Changes Of Volatile Compounds Of Goose Meat With Pickled Peppers

China feeds the most geese in the world, consumes the most as well. However, China account for few compared with the developed country in the geese processing industries. When it comes to the study about the geese meat and its flavor, a few researches has been reported. Geese meat with pickled peppers belongs to traditional sauce meat, which is made of the high-quality geese. After the meat is pickled in the brine and then it will be boiled by spices and add cooking wine and other seasoner.In this study, goose meat was adopted as the main raw material, single factor and orthogonal test was employed to optimize the tenderizer and color formula in the pickling process of goose meat, and which lay the groundwork for the block and the deep processing. pickled peppers, spice and others were adopted as materials, single factor and orthogonal test was employed to optimize the best formula in goose meat with pickled peppers. And researched the changes of the physicochemical properties in the process of goose meat with pickled peppers. In order to find the best way to study the volatile components from goose meat and its products, we compared the the extract effects between SDE and HS-SPME. The results are as follows:1. The optimum tenderization recipe and craft is:NaCl (3%), TSP (4%o), meat curing time (18h). Under this condition, the shear force and rate of water loss is the least, 2258.32g,12.75%, respectively.2. The optimum color generation recipe is:sodium nitrte (0.010%), ascorbic acid (0.05%), ethyl maltol (0.010%), D-erythorbic acid (0.03%). Under this condition, the color generation effect is better, the rate of color development is 50.12%.3. The optimum recipe and craft of goose meat with pickled peppers is:pickled peppers (20%), NaCl (3%), spice (6%), the boiling time is 8min, and infusion time is 36h. Under this condition, the sensory quality is better.4. The physical and chemical indicators during the goose meat with pickled peppers processing period are as follows:pH shows the trend of rapid decline after the first slowly rising, the contents of water and fat change around 74% and 2%, respectively, the protein content decreases after first leveled off, NaCl content shows the trend of first rise after fall rise again, and sodium nitrite content shows the trend of decrease after the first rise, and then achieve the safe lever.5. In order to research the best extraction method, SDE and HS-SPME are compared: 46 kinds of volatile substances were detected by SDE, which account for 51.08% in the whole volatile substances, HS-SPME can detect 53 kinds of volatile substances, which account for 91.92%. Among these volatile substances, SDE can main detect the high boiling point and high molecular weight compounds, HS-SPME can main detect the low boiling point and low molecular weight compounds.In addition, the repeatability of SDE is prior to HS-SPME. Nevertheless, HS-SPME is more suitable for studying the extraction of volatile substances of goose meat with pickled peppers.6. The research results of volatile substances of goose meat with pickled peppers indicates that:the optimum extraction condition is:CAR/PDMS extraction tips (75 μm), extraction temperature (55℃), extraction time (53min), parse time (4 min), total peak area (3645270362), the total number of volatile flavor substances is 60.7. The research results of volatile substances of goose meat with pickled peppers indicates that:82 kinds of volatile substances has been detected during the whole process: hydrocarbon (33), aldehydes (19), esters (8), ketone (4), alcohol (10), thioether (4), phenols (4). The number of all the volatile substances rises during the whole process, and the relative content of ketone, thioether and phenols rises, the others changes a lot. Among these volatile substances, esters contribute the most for aroma, Followed by sulfur ethers and phenol content.