The Effect Of UHP Treatment On Wanxi White Goose Edible Quality And The Application In Its Products

UHP processing is a new kind of food processing technology.It handles food by low temperature hydrostatic pressure method.It won't produce any toxic or harmful substances and will improve food quality.In this subject,we used Wanxi white goose to research the different conditions on the edible quality of goose in ultrahigh pressure treatment and the effect on the goose meat during storage of edible quality with ultrahigh pressure treatment.Meanwhile,ultrahigh pressure treatment technology will also be used to make the curing goose leg,goose sausage and other products.The specific contents are as follows:Different processing pressure,holding time and holding temperature with ultrahigh pressure processing of single-factor test were used in this experiment to measure the effects of ultra high pressure on Wanxi Goose goose meat quality.The results showed that:The effects of ultrahigh pressure treatment on goose hardness,chewiness are significant,but the elastic effect is not obvious.With the processing pressure and holding time increasing,the goose color L* rose and a* fell.Ultrahigh pressure treatment will effectively reduce the shear force of Wanxi white goose and improve the tenderness of goose meat.Shear force will reduce along with the pressure and holding time increases.Holding temperature doesn't have significant effect on shear force.Ultrahigh pressure treatment has different effects on different parts of Wanxi white goose tenderness.The chest meat is better than leg meat.Ultrahigh pressure treatment will cause goose's pH increase.With processing pressure and holding time increasing,the goose's squeezing loss will increase after a period of time then fall.At a pressure of not more than 400 MPa,the UHP process has little effect on goose TBA,when it's above this pressure,fat oxidation rate will increase rapidly and the value of TBA increased significantly.At 60?,lower than 400 MPa pressure will also dramatically accelerate goose meat fat oxidation.Based on the results of single-factor test,we designed the orthogonal test with the main reference index as improving the tenderness of Wanxi white goose.Considering the scope of the TBA values,we determine the best tender processing conditions of UHP is:400MPa,30 min,40?.Ultrahigh pressure treatment will delay the goose's TVBN increasing speed and reduce the squeezing loss increasing speed in storage period.The ultrahigh pressure treatment also will accelerate goose's TBA value increase in storage period within acceptable limits.The UHP treatment will make a big change on goose's texture buthas little effect on goose's pH?tenderness and color.The UHP treatment can improve the edible quality of curing goose leg and goose sausage.After the ultrahigh pressure treatment,the curing goose leg and goose sausage will be more fresh and tender and the product will easily accepted by the market.