Comparative Analysis of Physico-chemical Properties and Flavor Substances of Meats from Different Varieties of Geese
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Abstract:
Five varieties of geese (Shitou geese, Magang geese, Wuzong geese, White geese and Yangjiang geese) from the main production areas of Guangdong were selected, and the physicochemical properties of their meats including protein content, fat content, moisture content, cooking loss rate and texture a were determined. The volatile flavor compounds were determined and analyzed by SPME-GC-MS. The results showed significant differences (P<0.05) in the physicochemical characteristics of the five kinds of goose meats, with 74% of the absolute values higher than 0.30, indicating the suitability of using principal component analysis for comprehensive evaluation. Through the principal component analysis (PCA) of physico-chemical properties, 88.48% of the information of the original variables of two principal components was extracted, with the comprehensive ranking from high to low was: Magang geese, Shitou geese, Yangjiang geese, White geese, and Wuzong geese. A total of 61 kinds of volatile substances were detected in the five kinds of cooked goose meats, including 13 kinds of aldehydes, 11 kinds of alcohols, 27 kinds of alkenes, 5 kinds of ketones, 2 kinds of aromatic hydrocarbons, 1 kind of esters, and 2 kinds of other compounds. There were 11 kinds of volatile flavor substances in common. Shitou goose and Wuzong goose had the most abundant flavor substances, with their content percentages being 80.6% and 73.77%, respectively, in particular, the contents of three flavor substances, hexanal, nonanal and heptanal reached 46.67% and 45.52%, respectively. The aldehydes made greater contribution to the meat flavor of Guangdong goose varieties. The evaluation and analysis of the comprehensive scores of different varieties of geese provide a theoretical basis for the deep processing of meats from different goose varieties.
