Effects of High Hydrostatic Pressure-assisted Enzymatic Tenderization on the Quality of Goose Meat during Storage
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Abstract:
Untreated lionhead goose meat was used as the control group (CK), whereas three experimental groups were formed by treating lionhead goose meat with papain (E), conducting high hydrostatic pressure (HHP) treatment, and combining HHP and E treatments (HHP+E). The quality characteristics of goose meat subjected to different treatments during the storage period (at 4 ℃) were analyzed. The color, pH, cooking loss rate, tenderness, lipid oxidation (thiobarbituric acid reactive substances [TBARS] value), total volatile basic nitrogen (TVB-N) content, and total number of colonies, were determined. The results showed that during the storage period of 0-12 days, the a* and b* value changes of goose meat under 300 MPa were similar to those of the CK group, and the L* value gradually approached that of the CK as the storage duration increased. The shear force of goose meat treated with HHP+E was significantly lower than that of the other three groups, and changes in the pH of the HHP+E were similar to those of the CK group. These results confirmed that HHP+E treatment maintained the texture of goose meat within the acceptable range. HHP treatment promoted an increase in the TBARS value, whereas increased lipid oxidation was alleviated by HHP+E. In summary, after 12 days of storage at 4 ℃, for goose meat subjected to HHP+E treatment (300 MP/15 min), the TBARS value was 0.35 mg/kg, TVB-N content was 9.18 mg/100 g, and total number of microbial colonies was 6.47 lg CFU/g. These values are consistent with the general recommended standards for fresh meat. Therefore, HHP+E tenderization treatment not only improves the tenderness of goose meat but also contributes to the enhanced quality of goose meat during storage. These findings provide a reference for the modern processing and preservation technology of goose meat.
