| In order to explore the effect of tenderizing geese on edible quality of molding ham, geese were researched, mainly improving tenderness of geese. And dealing with goose bone by super micro-grinding, comprehensive application of goose skin and other by-products in goose emulsion sausage were studied. The aims of these tests were to provide a certain theoretical for improving tenderness of geese, increasing application of geese, comprehensive utilizing goose bone and other by-products in goose and enhance the economic value of geese. The main results are as follows.1. In this paper, on the basis of one-factor-at-a-time experiments, three factors, NaCl solution addition, NaCl concentration and tumbling timedealing, were selected to conduct response surface methodology with the response indexes for reduced rate of shear force and water holding capacity. The results indicated that the optimum parameters of goose breast and leg meat were determined to be:NaCl solution addition, NaCl concentration, the reduced rate of shear force of the brest muscle was 17.24%,2.07%,52.38% and the water holding capacity was 92.45% increased by 14.65% compared with the same musle before tenderization. The tumbling time was 1.70 h; NaCl solution addition 15.74%, NaCl concentration 2.05%, tumbling time 1.72 h, the reduced rate of shear force 38.09% and water holding capacity 92.59% increased by 15.09% compared with the same musle before tenderization were came to a conclusion for leg muscle.2. Making use of papain tenderizaion to deal with goose breast and leg meat, three factors which were tenderized temperature, time and enzyme dosage basing on one-factor-at-a-time experiments were chosen. Then predictiving modeling took advantage of response surface methodology for the reduced rate of shear force and water holding capacity as separate responses. The results indicated that the optimum parameters of goose breast and leg meat were determined to be:enzyme dosage 2.60 U/g, tenderized temperature 19.17?, tenderized time 34.09 min, the reduced rate of shear force of the brest muscle 50.46% and water holding capacity 90.93% increased by 13.13% compared with the same musle before tenderization were concluded; enzyme dosage 2.59 U/g, tenderized temperature 19.64?, tenderized time 34.87 min, the reduced rate of shear force of the leg muscle 37.37% and water holding capacity 90.48% increased by 12.98% compared with the same musle before tenderization were drew as results.3. Dealing with goose breast and leg meat by making use of compound tenderizaion that vacuum tumubling tenderizaion combined with papain tenderizaion, four factors including vacuum tumubling time, tenderized temperature and time and enzyme dosage based on one-factor-at-a-time experiments were confirmed. Then predictiving modeling took advantage of response surface methodology for the reduced rate of shear force and water holding capacity as separate responses. The results indicated that the optimum parameters of goose breast and leg meat were determined to be:enzyme dosage 2.68 U/g, tumbling time30 min, tenderized temperature 18.80?, tenderized time 33.04 min, the reduced rate of shear force of the brest muscle 52.27% and water holding capacity 92.17% increased by 14.37% compared with the same musle before tenderization were concluded; enzyme dosage 2.65 U/g, tumbling time 30 min, tenderized temperature 18.81?, tenderized time 32.18 min, the reduced rate of shear force of the leg muscle 38.46% and water holding capacity 92.49% increased by 14.99% compared with the same musle before tenderization were the results.4. In order to analyse the effect of geese compound tenderizaion technology on edible quality of molding ham, sensory,tenderness and texture of pressed ham sensory between tender group, in which geese were tenderized, and non tender group, in which geese were not tenderized. The results indicated that sensory evaluation score of tender group was higher than non tender group. Shear force of the tender group of pressed ham was 3.96 N/mm and hardness of tender group of pressed ham was 421.113 g, which were both significantly lower than non tender group of pressed ham. And the chewiness of the tender group of pressed ham was 261, which was slightly higher than the non tender group of pressed ham. There was no significant difference about cohesiveness between the two group of pressed ham.5. Goose bone paste, of which particle diameter was about 8.3?m, was obtained by dealing with goose bone using super micro-grinding. And goose emulsion sausage was add it. Aiming to gain optimum parameters, the fat ratio, the content of konjac gum, the modified starch and the goose bone pastes was chosen to be the factors of orthogonal test and goose sausage sensory evaluation was the indexes. The results revealed that the quality of goose sausage was better when the fat ratio, konjac gum addition amount, starch addition amount, bone pastes adding amount were 2:8, 0.15%,4%,8%. Most important of all, all indicators of goose emulsion sausage reached the super standard of national comparing with SB/T 10279-2008, and microbial index did not exceed the standard. |
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