Effect of different storage temperatures on processing characteristics of goose meat
The fresh goose meat was subjected to refrigerated storage(4 ℃),superchilled storage(-4 ℃),and frozen storage(-20 ℃),respectively,and further processed into goose meatballs,and their quality and biochemical indexes were measured.The results showed that after 30 d of storage,the immobilized water con-tent of the superchilled group was remarkably increased compared to the frozen group,while the free water was decreased(P＜0.05),indicating that goose meatballs of superchilled group exhibited better water-holding ca-pacity.In addition,the hardness,chewiness and overall sensory scores of the superchilled group were notably higher than the frozen group,and there was no significant difference between the superchilled and refrigerated group,which was consistent with the observation results of microstructure.Compared to the refrigerated group,superchilled treatment could delay the increase of TBARS values(P＜0.05).Although the level of TBARS in the superchilled group was higher than the frozen group at 30 d of storage(P＜0.05),no significant differ-ences was found between the two groups at 10 and 20 d of storage(P＞0.05).To conclude,superchilled treatment can effectively maintain the water-holding capacity and texture characteristics of goose meatballs,and retard lipid oxidation during short-term storage,thus improving the quality of goose meatball.
万方数据
维普
