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

MENG Xiangren; LIU Zongzhen; WU Peng; XU Zhicheng; WANG Hengpeng; GAO Ziwu; WU Danxuan; GAO Sumin; ZHANG Huan; ZHANG Taili

doi:10.13386/j.issn1002-0306.2022060245

Issue 9

May. 2023

Turn off MathJax

Article Contents

JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 104-110.

MENG Xiangren, LIU Zongzhen, WU Peng, et al. Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products[J]. Science and Technology of Food Industry, 2023, 44(9): 104−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060245

Citation:

PDF( 1831 KB)

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

doi: 10.13386/j.issn1002-0306.2022060245

1.
School of Tourism and Cuisine School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China

Received Date: 27 Jun 2022
Issue Publish Date: 01 May 2023

Abstract

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.
- Yangzhou salted goose,
- rolling curing,
- ultrasonic curing,
- fat oxidation,
- texture,
- fatty acid

FullText(HTML)

References(35)

References

[1]	陈立立, 章红. 中国农村食品腌制刍议[J]. 农业考古,2009(3):20−24. [CHEN L L, ZHANG H. Discussion on the salting of Chinese rural food[J]. Agricultural Archaeology,2009(3):20−24.
[2]	陆炀, 邵俊锋, 胡舰, 等. 盐水鹅复合调料包的研制[J]. 中国调味品,2019,44(7):85−89. [LU Y, SHAO J F, HU J, et al. Development of salted goose compound seasoning package[J]. China Condiment,2019,44(7):85−89. doi: 10.3969/j.issn.1000-9973.2019.07.018
[3]	陈志炎, 任俊. 酱鹅加工工艺优化[J]. 江苏农业科学,2013,41(12):274−276. [CHEN Z Y, REN J. Optimization of processing technology for sauced goose[J]. Jiangsu Agricultural Sciences,2013,41(12):274−276. doi: 10.3969/j.issn.1002-1302.2013.12.100
[4]	周光宏. 肉品学[M]. 北京: 中国农业出版社, 1999 ZHOU G H. Meat science[M]. Beijing: China Agriculture Press, 1999.
[5]	史培磊. 风鹅腌制工艺改进及其品质变化规律的研究[D]. 南京: 南京农业大学, 2011 SHI P L. Studies on the processing improvement of dry-cured and their quality variations[D]. Nanjing: Nanjing Agricultural University, 2011.
[6]	付丽, 郑宝亮, 高雪琴, 等. 牛肉的超声波快速腌制与嫩化工艺优化[J]. 肉类研究,2017,31(12):23−29. [FU L, ZHENG B L, GAO X Q, et al. Optimization of rapid ultrasonic-assisted curing and tenderization of beef[J]. Meat Research,2017,31(12):23−29.
[7]	LEAL-RAMOS M Y, ALARCON-ROJO A D, MASON T J, et al. Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken[J]. Journal of the Science of Food and Agriculture,2011,91(1):130−133. doi: 10.1002/jsfa.4162
[8]	ANACRISTINA S, MAR V. Effect of ultrasound on the technological properties and bioactivity of food: A review[J]. Trends in Food Science and Technology,2010,21(7):323−331. doi: 10.1016/j.jpgs.2010.04.003
[9]	MASON T J, PETERS D. Practical sonochemistry: Power ultrasound uses and applications[M]. Second Ed, Elsevier, London, UK, 2003: 1−155.
[10]	VARELA P, FISZMAN S M. Hydrocolloids in fried foods: A review[J]. Food Hydrocolloids,2011,25(8):1801−1812. doi: 10.1016/j.foodhyd.2011.01.016
[11]	FAYYAZA A, ASBI B A, GHAZALI H M, et al. Pectinesterase extraction from papaya[J]. Food Chemistry,1993,47(2):183−185. doi: 10.1016/0308-8146(93)90241-7
[12]	周秀丽, 董福凯, 查恩辉. 调理牛排腌制液配方的响应面优化及其品质测定[J]. 食品工业科技,2017,38(24):194−200. [ZHOU X L, DONG F K, CHA E H. Response surface optimization of pickled liquid formulation and quality determination of conditioning steak[J]. Science and Technology of Food Industry,2017,38(24):194−200. doi: 10.13386/j.issn1002-0306.2017.24.038
[13]	扬州大学. 一种盐水鹅生坯的制作方法: CN202210046970. X[P]. 2022-04-29 Yangzhou University. A method for making raw brine goose: CN202210046970. X[P]. 2022-04-29.
[14]	陈雪, 罗欣, 梁荣蓉, 等. 不同冰温条件对长期贮藏牛肉品质和货架期的影响[J]. 农业工程学报,2019,35(23):305−311. [CHEN X, LUO X, LIANG R R, et al. Effects of super-chilled conditions on quality and shelf life of beef during long term storage[J]. Transactions of the Chinese Society of Agricultural Engineering,2019,35(23):305−311. doi: 10.11975/j.issn.1002-6819.2019.23.037
[15]	中华人民共和国国家标准化管理委员会. 肉的食用品质客观评价方法: NY/T 2793-2015[S]. 2015 National Standardization Administration Committee of the People's Republic of China. Objective evaluation method of meat eating quality: NY/T 2793-2015[S]. 2015.
[16]	中华人民共和国国家标准化管理委员会. 食品安全国家标准食品中丙二醛的测定: GB 5009.181−2016[S]. 2016. Standardization Administration. National food safety standard Determination of malondialdehyde in food: GB 5009.181−2016[S]. 2016.
[17]	NEVES M P, DE OLIVEIRA P M M, FONTES P R, et al. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams[J]. Food Sci Technol Int,2020,26(8):676−684. doi: 10.1177/1082013220923889
[18]	曾习, 曾思敏, 龙维贞. 食品感官评价技术应用研究进展[J]. 中国调味品,2019,44(3):198−200. [ZENG X, ZENG S M, LONG W Z. Research progress of application of food sensory evaluation technology[J]. China Condiment,2019,44(3):198−200.
[19]	高子武, 王恒鹏, 陈胜姝, 等. 不同宰后时间下调理猪肉片品质特性及挥发性风味物质比较[J]. 现代食品科技,2020,36(11):263−272, 312. [GAO Z W, WANG H P, CHEN S S, et al. Comparison of quality characteristics and volatile flavor compounds of pork slices at different post-slaughter time[J]. Modern Food Science and Technology,2020,36(11):263−272, 312. doi: 10.13982/j.mfst.1673-9078.2020.11.0525
[20]	王恒鹏. 牛排烹调时机的优选及其品质评价[D]. 扬州: 扬州大学, 2017 WANG H P. Optimization of cooking time and quality evaluation of steak[D]. Yangzhou: Yangzhou University, 2017.
[21]	GUO Y, HUANG J, SUN X, et al. Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat[J]. Journal of Food Safety,2018,38(5):1−8.
[22]	刘英丽, 毛慧佳, 李福芳, 等. 微生物发酵法在肉制品护色中的应用[J]. 中国食品学报,2017,17(9):182−188. [LIU Y L, MAO H M, LI F F, et al. Applying of microbial fermentation on colorizing cured meat products[J]. Journal of Chinese Institute of Food Science and Technology,2017,17(9):182−188. doi: 10.16429/j.1009-7848.2017.09.023
[23]	梁荣蓉, 许宝琛, 张一敏, 等. 蛋白质组学在生鲜肉肉色变化机制研究中的应用[J]. 农业工程学报,2020,36(16):283−292. [LIANG R R, XU B C, ZHANG Y M, et al. Application of proteomics in mechanism research of fresh meat color changes[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(16):283−292. doi: 10.11975/j.issn.1002-6819.2020.16.034
[24]	SARANYA S, KALAIKANNAN A, SANTHI D, et al. Effect of ginger oil on tenderization of spent goat meat[J]. Indian Journal of Small Ruminants (The),2017,23(1):68−72. doi: 10.5958/0973-9718.2017.00026.5
[25]	张坤生, 瞿执谦. 肉的持水能力及其测定方法[J]. 天津商学院学报,1989(1):24−30. [ZHANG K S, QU Z Q. The water-capacity of meat and its determination method[J]. Journal of Tianjin University of Commerce,1989(1):24−30.
[26]	于楠楠. 盐和多糖对鱼糜凝胶形成的影响与机制[D]. 无锡: 江南大学, 2017 YU N N. Effect of salts and polysaccharides on the formation of surimi gel and the mechanism[D]. Wuxi: Jiangnan University, 2017.
[27]	黄业传, 李凤, 苟兴能. 猪肉加工中KCl部分替代NaCl对肌内脂肪氧化的动力学研究[J]. 食品与发酵工业,2022,48(13):211−217. [HUANG Y C, LI F, GOU X N. Kinetic study of partial replacement of NaCl with KCl on intramuscular lipid oxidation in pork processing[J]. Food and Fermentation Industries,2022,48(13):211−217. doi: 10.13995/j.cnki.11-1802/ts.028648
[28]	汪踔. 加工方式及冷藏对四川白兔肌内脂肪酸组成的影响研究[D]. 重庆: 西南大学, 2017 WANG C. Study on the effects of processing methods and refrigeration on the intramuscular fatty acid composition of Sichuan white rabbits[D]. Chongqing: Southwest University, 2017.
[29]	MARTIN A H, NIEUWLAND M, DE JONG G A. Characterization of heat-set gels from rubisco in comparison to those from other proteins[J]. Agric Food Chem,2014,62(44):10783−10791. doi: 10.1021/jf502905g
[30]	王会锋, 冯书惠, 周其芳, 等. 基于气相色谱-质谱联用技术测定脂肪酸的方法研究进展[J]. 农产品质量与安全,2022(3):43−49. [WANG H F, FENG S H, ZHOU Q F, et al. Progress in determination of fatty acids based on gas chromatography-mass spectrometry[J]. Quality and Safety of Agro-Products,2022(3):43−49. doi: 10.3969/j.issn.1674-8255.2022.03.007
[31]	彭聪. 不同成熟时期干腌火腿的品质变化及安全性研究[D]. 大连: 大连工业大学, 2015 PENG C. Quality changes and safety of dry cured ham at different maturation periods[D]. Dalian: Dalian University of Technology, 2015.
[32]	佟荟全, 杨丽芳, 肖志超, 等. 超声联合滚揉腌制对鸡胸肉品质的影响研究[J]. 核农学报,2022,36(4):777−787. [TONG H Q, YANG L F, XIAO Z C, et al. Effect of ultrasonic combined with rolling curing on the quality of chicken breast meat[J]. Journal of Nuclear Agricultural Sciences,2022,36(4):777−787. doi: 10.11869/j.issn.100-8551.2022.04.0777
[33]	张飞, 柏云爱, 鲁海龙. 饱和脂肪酸与健康研究进展[J]. 中国油脂,2012,37(4):29−33. [ZHANG F, BAI Y A, LU H L. Research advances in saturated fatty acid and health[J]. China Oils and Fats,2012,37(4):29−33. doi: 10.3969/j.issn.1003-7969.2012.04.007
[34]	王芳, 杨晓玲, 席斌, 等. 滩羊不同部位肌肉脂肪酸分析及特征风味指纹图谱的构建[J]. 食品科学,2021,42(24):191−198. [WANG F, YANG X L, XI B, et al. Analysis of fatty acid composition and characteristic flavor fingerprinting of muscles from different anatomical locations of Tan sheep[J]. Food Science,2021,42(24):191−198. doi: 10.7506/spkx1002-6630-20200819-253
[35]	BECKER W, ANDERSSEA S A, FOGELHOLM M, et al. NNR 2012: Nordic nutrition recommendations-integrating nutrition and physical activity[J]. Annals of Nutrition and Metabolism,2013,63:897−897.

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

Figures(4) / Tables(4)

Get Citation

PDF

XML

Article Metrics

Article views(23) PDF downloads(0)

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

doi: 10.13386/j.issn1002-0306.2022060245

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

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

doi: 10.13386/j.issn1002-0306.2022060245

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content