Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

Abstract

To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marination method (C treatment group), tumbling marination method with salt (G+NaCl treatment group), and conventional wet marination method (conventional treatment group) to investigate the effects of ultrasonic treatment and tumbling treatment on the quality of brine goose pre-products with meat color, water holding capacity, fat oxidation value, texture, sensory evaluation, microstructure, and fatty acid as evaluation indexes. The results showed that the G+NaCl treated group had bright meat color and the best water holding capacity. The conventional treatment group had the lowest TBARS value, and the fat oxidation in the other treatment groups after tumbling and ultrasonic treatment was higher than that of the conventional treatment group. The results of sensory evaluation and texture showed that the elasticity and chewiness of the G+NaCl treated group were the best. A total of eight fatty acids were detected in each treatment group, two saturated fatty acids (SFA), six unsaturated fatty acids (UFA), three monounsaturated fatty acids (MUFA), and three polyunsaturated fatty acids (PUFA) each. The total fatty acids of the C treatment group, G+NaCl treatment group and G+C treatment group were similar, and the total fatty acids of G+C were the smallest. In conclusion, the G+NaCl treatment group was the optimal group.

Keywords

• yangzhou salted goose
• rolling curing
• ultrasonic curing
• fat oxidation
• texture
• fatty acid