Study On The Quality Characteristics Of Goose Sausage By Protease And Starter

Goose is a high-protein,low-fat food with more than 22.3%protein content and more than 60%unsaturated fatty acid content,particularly.So goose are good nutrition and health protection.At present,the whole process is the main method for the processing of goose products.For example,Jiangsu Goose and roast gooses,due to high water activity,which are prone to be easy for spoilage and are not resistant to storage.The sausage materials currently in the market are mostly pork,beef,with a relatively simple taste and nutritional value below goose.Secondly,eliminating egg goose,geese that produce goose down and goose liver,they are seriously wasted due to their fleshy quality.Therefore,it is necessary to develop a new kind of goose sausage.Adding proteases and starter to goose meat,it can not only develop a new type of goose meat sausage,and increases the variety of goose meat products,but also improves the eliminating old goose meat quality problems.To a certain extent,it will increase sausage flavor and extend product shelf life.The quality of sausage is affected by many factors duringprocessing,such as inoculation amount fermentation temperature,fermentation time and so on.Unreasonable processing conditions will destroy the nutritional value of goose meat and sausage taste,affecting consumers'desire to buy.Therefore,it is of great significance to study the process optimization of goose meat sausage.In order to increase goose meat products and broaden the consumption of goose meat,based on the optimized test of protease on goose and starter on goose sausage,the paper studys the changes of the microorganism,physicochemical,flavor and sensory quality during the process of goose sausage and storage period.Through single factor test and orthogonal test,the optimal conditions of tenderness by papain and trypsin are determined by the shearing force and water holding capacity of goose.And the best tenderization process conditions of goose are as follows:protease concentration 0.75 g/L,tender temperature 50?,tender time 50 min,protease ratio(Pa:Ty)=3:2.After the tenderness,single factor test and orthogonal test optimized the goose sausages' fermentation conditions by mixed starter,mixed starter consists of Lactobacillus plantarum and Pediococcus pentosaceus.Based on the total score of sensory quality and pH,the optimum fermentation conditions of sausage are as follows:fermentation temperature 20?,starter content 0.9%,fermentation time 48 h.After confirming the tenderness and fermentation conditions,four batches of goose sausages were manufactured:a control batch(C)neither added protease nor fermentation agent;a protease batch(P)only added protease without fermentation agent;a starter batch(F)only added fermentation agent without protease;the test group(P+F)added both protease and starter.It detected the differences of physical and chemical properties during processing,flavor substances,texture and sense of the finished product.It is found that the pH,TVB-N and TBA of the starter group were significantly lower than those of the non-starter group,but the color and texture of the sausage are significantly improved.In flavor analysis,42,44,48 and 50 kinds of flavor substances are detected in group C,group P,group F and group P+F,respectively.The main flavor substances are terpenoids,aldehydes,alkanes and aromatics,Alcohols,esters,acids and other categories,of which the first four flavor substances accounts for more than 90%of the total amount of flavor substances.Through the ASLT test,the storage period of goose sausage products is studied.The results showed that the addition of starter could prolong the shelf life 60-70d,and the effect of protease on storage period is not obvious.