The Effect Of Chinese Cooking And Tenderization On The Quality Of Cross Goat Meat

The effects of Chinese cooking and tenderization methods on the quality of Hengshan goat meat were studied in the present study.Firstly,to get the optimal conditions of cooking time and temperature,the goat meat was treated with pan-frying,frying,broiling processes by regulating the cooking time and temperature.On this basis,to investigate the effects of Chinese cooking methods on the quality of Hengshan goat meat and obtain the optimal conditions of high temperature and cooking methods,the Hengshan goat meat was treated with eight Chinese cooking methods of steaming,poaching,braising,pan-frying,frying,roasting,pickling and drying,and then the eating quality,nutritional quality and harmful substances of the processed goat meat were analyzed by TPA,colour photometer,spectrophotometer,gas chromatography-mass spectrometer(GC-MS),high performance liquid chromatography(HPLC)and national standard.In addition,to evaluate the effects of tenderizer process on quality of the Hengshan goat meat and select the optimal tenderizer conditions and process,the Hengshan goat meat was treated by ultrasonic,calcium chloride and papain,and the tenderness index of goat meat was determined.Consequently,the objective of the present study was to provide a theoretical reference for public to choose high-quality goat meat cooking method and tenderizer process,meanwhile to provide the theoretical basis for improving the quality of Hengshan goat meat.(1)Effects of three high temperature cooking methods(pan-frying,frying and roasting)on the quality of Hengshan goat meat.The hardness,chewiness and shear force in the process of pan-frying 3 min,frying 3 min and roasting 160? were lower(P<0.05),and the textural properties and meat color were better.The goat meat eating quality was higher.The moisture,protein,calcium,magnesium and iron contents of goat meat could be better reserved with pan-frying 3 min,frying 3 min and roasting 160?.The Fat content in the process of pan-frying 3 min,frying 3 min and roasting 160? were lower(P<0.05),given the better fatty acids contents and proportion.The goat meat nutritional quality was higher.The nitrite,C18:1 trans-9 and PAHs contents in the process of pan-frying 2?3 min,frying 3 min and roasting 160 ? were lower(P<0.05).In summary,according to the comprehensively analysis on the eating quality,nutritional quality and harmful substances of Hengshan goat meat,the cooking conditions of pan-frying 3 min,frying 3 min and roasting 160 ? were worth recommended.(2)Effects of eight Chinese traditional cooking methods(steaming,poaching,braising,pan-frying,frying,roasting,pickling and drying)on quality of Hengshan goat meat.The hardness,chewiness and shear force in the process of steaming,poaching and braising were lower(P<0.05),and the textural properties,tenderness and meat color were better.The goat meat eating quality was higher.Moisture loss and fat content in the process of steaming,poaching and braising were lower(P<0.05),while protein content were considerably higher(P<0.05).Steaming,poaching and braising could better retain fatty acids,amino acids,minerals and other nutrient composition,and the amino acids score was higher.The goat meat nutritional quality was higher.The nitrite and C18:1 trans-9 contents,the PAHs species and contents in the process of steaming,poaching and braising were lower(P<0.05).In summary,comprehensively analysis on the eating quality,nutritional quality and harmful substances of Hengshan goat meat,the cooking methods of steaming,poaching and braising were worth recommended.(3)Effects of three tenderizer processes(ultrasonic,calcium chloride and papain)on tenderness of Hengshan goat meat.When the ultrasonic power was 200 W and the time was 15 min,the shear force,hardness,chewiness and cooking loss of meat were small(P<0.05),and the meat tenderizer effect was obvious.When the concentration of calcium chloride was 2%,the shearing force,hardness,chewiness and cooking loss of meat were relatively small(P<0.05),and the tenderness of meat were higher.When the papain concentration was 9 mg/L and the soaking time was 90 min,the shear force,hardness,chewiness and cooking loss of meat were significantly decreased(P<0.05),and the tenderness of meat was increased.Papain had the greatest decrease in shear force,hardness,chewiness and cooking loss among three tenderizer processes(P<0.05).Therefore,the optimal meat tenderizer conditions and processes were determined by comprehensively analysis the meat tenderizer evaluation index.Under the condition of the test set,ultrasonic meat tenderizer conditions choose power 200 W,time 15 min;calcium chloride tenderization tenderizer condition choose the concentration of 2%,placed 2 d;Papain meat tenderizer condition choose the concentration of 9 mg/L,time 90 min.In sumary,the papain meat tenderizer process was worth recommended.