Method for analyzing effect of additive on storage quality of goose meat

Abstract

The present application relates to food preservation technology field, propose a kind of additive influence analysis method on goose meat storage quality, steps include: after pretreatment, goose meat is placed in pickling liquid containing additive and pickled;After pickling, halogenation, vacuum packaging and secondary boiling water sterilization are carried out, and stored in cold storage condition;During storage, total number of colonies, pH value, TVBN value, TBARS value, color difference, texture characteristics, sensory evaluation score and volatile flavor substances are detected periodically.The present application evaluates the influence of different additives on the storage quality of marinated goose through multi-dimensional index system, and the results show that: composite natural preservative can significantly inhibit microbial growth and fat oxidation, extend the shelf life to more than 35 days, and improve texture and color;Fresh spices and hot reaction goose meat essence give marinated goose rich layered flavor and prominent spicy characteristics respectively.The present application provides experimental basis for the application of natural composite additives in marinated goose preservation and flavor control, and can guide industrial production.

Description

Technical Field

[0001] This invention relates to the field of food preservation technology, and more specifically, to a method for analyzing the effects of additives on the storage quality of goose meat. Background Technology

[0002] Braised goose, as a cooked meat product high in protein, moisture, and fat, is highly susceptible to both microbial contamination and fat oxidation during storage. Currently, most commercially available braised geese are packaged in ordinary air, and their shelf life under refrigeration is typically only 4-5 days. Spoilage of meat and meat products during storage is mainly attributed to protein and lipid oxidation caused by microbial growth and changes in enzyme activity. Studies have shown that lipid oxidation is a major driver of flavor deterioration in cooked meat products, with the formation of aldehydes such as hexanal, glutaraldehyde, and (E)-2-heptenal closely related to the oxidative decomposition of oleic acid and linoleic acid. Simple vacuum packaging combined with refrigeration has limited effect on extending the shelf life of braised goose and cannot meet the needs of long-distance distribution; while high-temperature, high-pressure sterilization can achieve room-temperature preservation, it leads to browning, flavor deterioration, and textural damage.

[0003] To extend the shelf life of braised meat products, traditional methods often employ high-temperature, high-pressure sterilization or the addition of chemical preservatives. However, research shows that while high-temperature sterilization effectively kills microorganisms, it leads to darkening of the meat product's color, deterioration of its flavor, nutrient loss, and increased fat oxidation. Low-temperature sterilization, while better preserving sensory quality, allows residual microbial spores to grow rapidly under suitable conditions, resulting in quality decline. Therefore, combining low-temperature sterilization with the addition of compound natural preservatives / antioxidants to extend shelf life while maintaining product sensory quality has become an important research direction in the field of meat product preservation. Based on this, this invention proposes a method for analyzing the impact of additives on the storage quality of goose meat, exploring the effects of different compound additives on the storage quality of braised goose meat under low-temperature sterilization conditions. Summary of the Invention

[0004] This invention proposes a method for analyzing the effects of additives on the storage quality of goose meat, and evaluates the effects of different additives on the storage quality of braised goose through a multi-dimensional index system.

[0005] To achieve the above objectives, the present invention proposes the following technical solution: A method for analyzing the effects of additives on the storage quality of goose meat includes the following steps: Fresh goose meat is slaughtered, plucked, gutted, washed, pre-cooked, and then drained for later use. Set up a control group and at least one experimental group. The experimental group added natural compound additives to the basic marinade and marinated the goose meat in the corresponding marinade. After marinating, put the goose meat into the base brine and braise it at 95±2℃ for 40 minutes to ensure that the core temperature reaches above 72℃. After braising, the product is cooled to room temperature, vacuum-packed, and then sterilized twice using a boiling water bath for 30 minutes each time, with an interval of 48 hours between the two sterilizations. The samples after secondary sterilization were stored in a cold storage at 4±1℃, and samples were taken periodically to test microbial indicators, physicochemical indicators, sensory scores, and volatile flavor substances.

[0006] Furthermore, the natural compound additive is a compound natural preservative, comprising sodium lactate (0.4% by weight of the pickling liquid), nisin (0.015% by weight of the liquid), tea polyphenols (0.1% by weight of the liquid), and lysozyme (0.015% by weight of the liquid).

[0007] Furthermore, the natural compound additive is a fresh spice blend, including galangal, lemongrass, scallions, onions, and garlic, and is added in an amount of 0.3% of the marinade mass.

[0008] Furthermore, the natural compound additive is a heat-reacted goose meat flavoring, and its addition amount accounts for 2.0% of the marinade mass.

[0009] Furthermore, the mass ratio of the marinade to the goose meat is 1:5, the marinating temperature is 4°C, and the marinating time is 20-28 hours.

[0010] Furthermore, the microbial index is the total colony count, which is determined according to the plate count method of GB 4789.2-2022, and the result is expressed as 1g CFU / g.

[0011] Furthermore, the physicochemical indicators include pH value, volatile basic nitrogen TVB-N value, thiobarbituric acid reactant TBARS value, color difference a* value, and textural properties, wherein the textural properties are determined by a texture analyzer in TPA mode for hardness, elasticity, cohesiveness, and chewiness.

[0012] Furthermore, the volatile flavor compounds were detected using headspace solid-phase microextraction-gas chromatography-mass spectrometry, with 2-methyl-3-heptanone as an internal standard, and the OAV and ROAV values ​​were calculated to determine the key flavor compounds.

[0013] Furthermore, the sensory evaluation is conducted by an evaluation panel of 10 trained evaluators, who score the results on a 100-point scale based on five indicators: color, aroma, taste, texture, and mouthfeel.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention reveals the preservation mechanism and flavor modification rules of natural compound additives in the storage process of braised goose from three dimensions: microbiology, physicochemical analysis, and flavor substance detection, enriching the theoretical system of natural preservation of braised meat products. By screening and optimizing the formula, it provides a new preservation technology path for the industrial production of braised goose that takes into account food safety, sensory quality, and shelf life, helping the traditional braised goose industry to break through the shelf life bottleneck and meet consumers' demand for safe, healthy, and delicious braised goose products. Attached Figure Description

[0015] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. In the drawings: Figure 1 The results of the analysis of the effects of different natural compound additives on the total bacterial count of braised goose during storage; Figure 2 The results of the analysis of the effects of different natural compound additives on the pH value of braised goose during storage; Figure 3 The results of the analysis of the effects of different natural compound additives on the TBARS value of braised goose during storage; Figure 4 The results of the analysis of the effects of different natural compound additives on the TVB-N value of braised goose during storage; Figure 5 The results of the analysis on the effect of different natural compound additives on the color difference value (a* value) of braised goose during storage; Figure 6 The results of the analysis on the effects of different natural compound additives on the textural properties of braised goose; Figure 7 Radar chart for sensory evaluation of braised goose with different treatments. Detailed Implementation

[0016] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the disclosure to those skilled in the art. It should be noted that, unless otherwise specified, the embodiments and features described herein can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0017] This embodiment uses fresh goose meat as raw material. The meat is slaughtered, plucked, gutted, cleaned, pre-cooked, and drained before use. A blank control group (CK) and three experimental groups were set up: a fresh spice group (FFS, 0.3%), a heat-reacted goose meat flavoring group (GRF, 2.0%), and a compound natural preservative group (CNP, containing 0.4% sodium lactate, 0.015% Nisin, 0.1% tea polyphenols, and 0.015% lysozyme). The processed goose meat was braised at (95±2)℃ for 40 min, ensuring the core temperature reached above 72℃. After braising, it was vacuum-packed and sterilized twice using a boiling water bath (30 min / time, 48 h interval). The samples were stored in a (4±1)℃ cold storage, and samples were periodically taken to test microbial indicators (total colony count), physicochemical indicators (pH, TVB-N, TBARS, color difference, textural properties), sensory scores, and volatile flavor compounds (HS-SPME-GC-MS).

[0018] 1. Materials and Methods 1.1 Experimental Materials and Reagents 1.1.1 Raw materials and additives Fresh goose meat was purchased from a local farmers' market. Geese of the same breed and similar weight were selected, slaughtered, plucked, and gutted before use. Basic braising ingredients included star anise, cinnamon, bay leaves, cardamom, salt, soy sauce, and sugar, all of which were commercially available food-grade.

[0019] Natural additives: (1) Sodium lactate: food grade.

[0020] (2) Nisin (Lactococcus lactis): Potency ≥ 1×10 6 IU / g.

[0021] (3) Tea polyphenols: food grade, purity ≥98%.

[0022] (4) Lysozyme: food grade, potency ≥20,000 U / mg.

[0023] (5) Thermally reacted goose meat flavoring: prepared according to the method of Geng Yuhuan et al., using goose oil as raw material through thermal oxidation and Maillard reaction.

[0024] 1.1.2 Experimental Reagents Table 1. Experimental Reagent List

[0025] 1.2 Instruments and Equipment Table 2. List of Instruments and Equipment

[0026] 1.3 Experimental Methods 1.3.1 Experimental grouping and preparation of pickling solution The following four experimental treatment groups were set up: Table 3 Goose Meat Processing Table

[0027] The basic marinade consists of water, blended oil, soy sauce, and salt mixed in specific proportions. Four different marinades are prepared according to the above groupings; the total amount of marinade to the weight of goose meat is in a 1:5 ratio. Additives are accurately weighed according to their percentage of the marinade weight and fully dissolved or evenly dispersed. Fresh spices for the FFS group need to be washed, chopped, or pulped before being added to the marinade.

[0028] 1.3.2 Processing flow of braised goose Goose meat processing → pre-cooking → marinating → rinsing → braising → cooling → vacuum packaging → secondary sterilization → storage Key points of operation: (1) Processing of goose meat: Select fresh goose meat of similar weight, slaughter, remove feathers and internal organs, wash it with warm water to remove blood and impurities.

[0029] (2). Pre-cooking: Blanch the prepared goose meat in boiling water for 2 minutes to remove surface blood foam and fishy smell, then drain and set aside.

[0030] (3). Marinating: Marinate the pre-cooked goose meat in the corresponding marinade and place it in a refrigerator at 4°C for 24 hours.

[0031] (4). Rinsing: After marinating, take out the goose meat, rinse the surface quickly with purified water to remove the attached residue, and drain for later use.

[0032] (5) Braising: Prepare a basic braising liquid (star anise, cinnamon, Sichuan peppercorns, ginger, salt, soy sauce, etc., with a fixed formula). Put the marinated goose meat into the braising liquid and braise it at (95±2)℃ for 40 minutes to ensure that the core temperature reaches above 72℃. No additional compound additives are added during the braising process.

[0033] (6) Cooling: After braising, take the braised goose out and place it in a clean environment to cool naturally to room temperature.

[0034] (7) Vacuum packaging: The cooled braised goose is vacuum packaged.

[0035] (8) Secondary sterilization: A secondary boiling water sterilization process is adopted. The water is heated in a boiling water bath for 30 min, and after being taken out and cooled, it is heated in a boiling water bath for 30 min again after an interval of 48 h, in order to simulate industrial production conditions and eliminate the influence of heat-resistant spores.

[0036] (9). Storage: After secondary sterilization, the samples were stored in a cold storage at (4±1)℃, and samples were taken periodically to determine various indicators.

[0037] 1.3.3 Determination of total bacterial count Referring to GB 4789.2-2022 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Colony Count", the plate count method was adopted. Under aseptic conditions, 25 g of sample was accurately weighed and added to 225 mL of sterile physiological saline. After homogenization, 10-fold serial dilutions were prepared. Two to three suitable dilutions were selected, and 1 mL of each was added to sterile Petri dishes. Plate counting agar medium was poured on top, and the mixture was mixed and allowed to solidify. The dishes were then incubated at (36±1)℃ for 48 h. The counts were performed, and the results were reported as 1g CFU / g.

[0038] 1.3.4 pH value determination Referring to GB 5009.237-2016 "National Food Safety Standard - Determination of pH Value of Food", accurately weigh 10.0 g of minced braised goose sample, put it into an Erlenmeyer flask, add 90 mL of distilled water, shake in a shaker at 37℃ for 30 min, and after standing, measure the pH value of the supernatant with a pH meter. Each sample was measured in parallel 3 times, and the average value was taken.

[0039] 1.3.5 Determination of Volatile Basic Nitrogen (TVB-N) Refer to GB 5009.228-2016 "National Food Safety Standard - Determination of Volatile Basic Nitrogen in Food"

[37] The second method involves the determination using an automated Kjeldahl nitrogen analyzer. Compared to the traditional semi-micro nitrogen determination method, this method offers advantages such as ease of operation, rapid measurement, and accurate results, making it suitable for batch detection of volatile basic nitrogen in meat and meat products.

[0040] Sample preparation: After removing the bones, skin and visible fat from the braised goose sample, mince and mix the lean meat. Accurately weigh 10.0 g (accurate to 0.1 mg) of the minced sample, place it in a digestion tube, add 75 mL of distilled water, shake to disperse the sample evenly, and soak for 30 min.

[0041] Add 1.0 g of magnesium oxide to the digestion tube and quickly place it on an automated Kjeldahl nitrogen analyzer. Add 30 mL of boric acid solution (2%) and 2-3 drops of bromocresol green-methyl red mixed indicator (prepare by temporarily mixing bromocresol green ethanol solution (1 g / L) and methyl red ethanol solution (1 g / L) at a 5:1 volume ratio and shaking well before use) to the receiving flask. Set the instrument parameters: distillation time 180 s (or distillation volume 200 mL, whichever comes first). The instrument will automatically complete the distillation, absorption, and titration processes. Perform a reagent blank test simultaneously.

[0042] Result Calculation: The content of volatile basic nitrogen in the sample is calculated according to formula (2-1):

[0043] In formula (1): X — The content of volatile basic nitrogen in the sample, mg / 100g; V1—The volume of hydrochloric acid standard titration solution consumed by the test solution, in mL; V2—The volume of standard hydrochloric acid solution consumed by the reagent blank, in mL; c—Concentration of the hydrochloric acid standard titration solution, mol / L; 14 — The mass of nitrogen equivalent to 1.0 mL of standard hydrochloric acid [c(HCl) = 1.000 mol / L], in g / mol; m—sample mass, g; 100 — Conversion factor.

[0044] 1.3.6 Determination of Thiobarbituric Acid Reactive Substances (TBARS) Value Referring to GB5009.181-2016 "National Food Safety Standard - Determination of Malondialdehyde in Food", a spectrophotometric method was used. Appropriate amounts of malondialdehyde standard were weighed sequentially, and using volumetric flasks and pipettes, a concentration gradient of 0.01 was accurately prepared. g / mL, 0.05 g / mL, 0.10 g / mL, 0.15 g / mL and 0.25 Prepare a standard solution of malondialdehyde (MDA) at a concentration of g / mL and store it in a light-protected container under cold conditions.

[0045] Accurately weigh 5.00 g of the sample to be tested and transfer it to a 100 mL stoppered Erlenmeyer flask. Using a pipette, accurately measure 50 mL of the trichloroacetic acid mixture and add it to the Erlenmeyer flask. Tighten the stopper and shake thoroughly to ensure the sample and mixture are fully homogeneous. Place the Erlenmeyer flask in a constant temperature shaking incubator at 50 °C and shake at 150 rpm for 30 min to ensure complete extraction of malondialdehyde from the sample into the mixture.

[0046] First, using a pipette, measure 5 mL of the above filtrate and standard solutions of malondialdehyde at various concentrations, and add 5 mL of TBA aqueous solution to each colorimetric tube in turn. After tightening the stopper, gently invert to mix, and react at 90°C.

[0047] Adjust the zero point and measure the absorbance values ​​of the sample solution and the standard series solutions at a distance of 532 nm and a light path of 1 cm. Plot a standard curve with the mass concentration of the standard series solutions as the x-axis and the absorbance values ​​as the y-axis.

[0048] The malondialdehyde content in the sample is calculated according to formula (2):

[0049] In formula (2): X — Malondialdehyde content in the sample, mg / kg; c — malondialdehyde concentration in the sample solution obtained from the standard curve, in μg / mL; V—The final volume of the sample solution, in mL; m — the mass of the sample represented by the final sample solution, in grams. 1000 — Conversion factor.

[0050] 1.3.7 Measurement of color difference The a* value (redness) of the braised goose samples was determined using a colorimeter. The braised goose was cut into thin slices of uniform thickness and placed in the test port of the colorimeter for measurement. Each sample was measured three times at different locations, and the average value was taken.

[0051] 1.3.8 Determination of texture After removing bones, skin, and significant fat from the braised goose samples, they were cut into uniform cubes of 1cm × 1cm × 1cm and placed in a texture profiler for TPA (Texture Profile Analysis) testing. The test parameters were set as follows: TPA mode was used, with a P / 36R cylindrical probe; the trigger force was set to 0.375N; the pre-test, during-test, and post-test speeds were all set to 1.0mm / s; the deformation percentage (compression ratio) was set to 30%; and the interval between two compressions was 5s. Five measurements were taken from different locations on each sample, and the average value was recorded. The results were analyzed based on four indicators: hardness, elasticity, cohesiveness, and chewiness.

[0052] 1.3.9 Sensory evaluation A sensory evaluation panel of 10 trained food science students was formed. Samples of braised goose, treated differently, were heated, sliced ​​into uniformly thick slices, randomly numbered, and presented to the evaluators. Evaluation criteria included color (15 points), aroma (20 points), taste (30 points), texture (20 points), and mouthfeel (15 points), for a total score of 100 points. Specific scoring standards are shown in Table 4. Evaluators rinsed their mouths with warm water before each evaluation, and there was a minimum 2-minute interval between different samples.

[0053] Table 4 Sensory Evaluation Table for Braised Goose Meat (out of 100)

[0054] 1.3.10 Determination of volatile substances Slightly modified from Shen Hongyun's method Take 2g of sample, add 3mL of 20% sodium chloride solution, and add 5 L2-methyl-3-heptanone solution (0.816) (g / mL) was used as an internal standard.

[0055] Solid phase microextraction (SPME): Extraction head (50 / 30) The sample vials were aged at 250℃ for 10 min; after equilibration at 50℃ for 10 min, headspace extraction was performed for 30 min. Desorption was then carried out for 5 min.

[0056] Gas chromatography-mass spectrometry (GC-MS) conditions: initial column temperature 40℃, hold for 3 min; ramp to 150℃ at a rate of 5℃ / min, hold for 12 min; ramp to 230℃ at a rate of 8℃ / min, hold for 3 min; carrier gas was helium; column flow rate was 1.00 mL / min; splitless operation. Quadrupole temperature was 150℃; electron impact ion source was used with an electron energy of 70 eV and an ion source temperature of 230℃. Mass scan range: 35-500 amu.

[0057] The internal standard method was used for quantification, with 2-methyl-3-heptanone as the internal standard. The content of each volatile flavor compound was calculated according to formula (3):

[0058] (3) Where: C2 is the content of internal standard; m is the mass of sample; A1 is the peak area of ​​volatile flavor substances; A2 is the peak area of ​​internal standard.

[0059] Calculate the OAV value according to formula (4):

[0060] (4) Where: C3 is the content of flavor substance, mg / kg; T is the threshold of the flavor substance, mg / kg.

[0061] Calculate the ROAV value according to formula (5):

[0062] In the formula: C4 represents the relative content of each flavor compound, %; C stan The relative content of the flavor compounds that contribute most to the flavor of the sample is expressed as %; T represents the threshold value of each flavor compound, in mg / kg. stan The threshold value (mg / kg) represents the flavor compound that contributes the most to the flavor of the sample.

[0063] 1.4 Data Statistics and Analysis All data are expressed as mean ± standard error (Mean ± SD). Duncan's multiple comparisons were performed using one-way ANOVA in SPSS Statistics 25 software, with a significance level set at p < 0.05. Graphs were generated using Origin 2021 software.

[0064] Results and Analysis 2.1 Effect of natural compound additives on total bacterial count of braised goose meat during storage The effects of different natural compound additives on the total bacterial count of braised goose during storage are shown in the figure. Figure 1 ,exist Figure 1 In the figure, different lowercase letters in the same row indicate significant differences between different treatment groups at the same time (p<0.05).

[0065] Depend on Figure 1 It was found that there was no significant difference in the initial total bacterial count among the groups (p>0.05), all within the range of 1.86-1.92 lg CFU / g, indicating good hygiene conditions during processing. With prolonged storage, the total bacterial count in all groups showed an increasing trend, but the growth rate differed significantly.

[0066] The CK group showed the most rapid increase in total bacterial count, reaching 4.91 lg CFU / g by day 14, close to the national standard limit (5.00 lg CFU / g). By day 35, the total bacterial count in the CK group had increased to 7.48 lg CFU / g, significantly higher than the other treatment groups (p<0.05). The FFS and GRF groups showed relatively slower bacterial growth in the early stages of storage, reaching 6.94 lg CFU / g and 7.08 lg CFU / g respectively by day 35. The difference between the two groups was not significant, but both were significantly lower than the CK group (p<0.05).

[0067] The CNP group maintained the lowest total bacterial count throughout the storage period, reaching only 5.32 lg CFU / g on day 35, significantly lower than the CK, FFS, and GRF groups (p<0.05). This indicates that the compound system of sodium lactate, Nisin, tea polyphenols, and lysozyme in the composite natural preservative has a sustained and effective inhibitory effect on microorganisms, forming a multi-target "fence effect." Dong et al. pointed out that natural preservatives exert their antibacterial effects by disrupting the cell wall / membrane structure of microorganisms and interfering with DNA / RNA replication and transcription. Hao Jiaomin et al. found in their study on the preservation of chilled pork that the compound of sodium lactate, Nisin, and tea polyphenols could significantly delay microbial proliferation; Liu et al. found that the quaternary compound system of chitosan, tea polyphenols, lysozyme, and Nisin could extend the shelf life of duck meat to 12 days, which is consistent with the results of this study. In summary, the total bacterial count in the CK group was close to the limit after 14 days of storage, with a shelf life of less than 14 days; while the CNP group remained at a low level even after 35 days of storage, significantly extending its shelf life. The antibacterial effects of the FFS and GRF groups were between those of the CK and CNP groups. 2.2 Physicochemical Indicators of Braised Goose Meat 2.2.1 Effect of natural compound additives on pH during the storage of braised goose meat The effects of different natural compound additives on pH value during the storage of braised goose are shown in the figure. Figure 2 .Depend on Figure 2 It can be seen that the pH value of all treatment groups showed an overall downward trend during storage, which is mainly attributed to the slow proliferation of acid-producing microorganisms such as lactic acid bacteria and the accumulation of organic acids under vacuum packaging conditions.

[0068] The pH value of the CNP group was consistently significantly lower than that of other groups throughout the storage period (p<0.05), decreasing to 5.97 on day 35. This phenomenon can be attributed to two factors: first, the added tea polyphenols in the CNP group contain phenolic hydroxyl groups and carboxylic acids, exhibiting acidity and directly lowering the initial pH of the product; second, the combination of Nisin and sodium lactate has a relatively limited inhibitory effect on lactic acid bacteria, allowing them to continue acid production and metabolism, further decreasing the pH. The pH values ​​of the CK, FFS, and GRF groups decreased relatively gradually, showing similar trends. On day 28, the pH values ​​of the CK group were 6.24, the FFS group 6.44, and the GRF group 6.21, with no significant differences among them. This indicates that while fresh spices and heat-reacted goose meat flavoring have some antibacterial effect, their ability to regulate the pH of the system is weaker than that of the CNP group. Studies by Zhang Dequan et al. have found that the combination of tea polyphenols and Nisin can effectively lower the pH value of chilled meat and slow its rate of increase, consistent with the results of this study.

[0069] 2.2.2 Effect of different natural compound additives on TBARS value The effects of different natural compound additives on the TBARS value of braised goose during storage are shown in the figure. Figure 3 .Depend on Figure 3 It can be seen that the TBARS values ​​of all groups generally increased with the extension of storage time, indicating that the degree of fat oxidation continued to deepen. Studies have shown that the increase in TBARS values ​​of cooked meat products during storage mainly comes from the oxidative decomposition of unsaturated fatty acids, among which the oxidation of oleic acid and linoleic acid is the main pathway for the formation of aldehydes such as hexanal and glutaraldehyde.

[0070] The CK group consistently exhibited the highest TBARS value throughout the storage period, reaching 1.58 mg MDA / kg on day 35, significantly higher than all other treatment groups (p<0.05), indicating that the fat oxidation of braised goose without preservatives was most severe. The TBARS values ​​of the FFS and GRF groups were significantly lower than the CK group in the early storage period (0-14 days) (p<0.05), demonstrating some antioxidant capacity. However, with prolonged storage, the gap between these two groups and the CK group gradually narrowed. By day 35, the TBARS values ​​of the FFS and GRF groups were 1.13 mg MDA / kg and 1.20 mg MDA / kg, respectively, still significantly lower than the CK group (p<0.05), but their antioxidant advantage had noticeably weakened compared to the earlier period. Coriander and cumin extracts were also shown to inhibit lipid oxidation during the refrigeration of chicken patties, but the effect decreased with prolonged storage.

[0071] The TBARS value of the CNP group was not significantly different from that of the CK group in the early stage of storage (0-7 days) (p>0.05), but its antioxidant effect gradually became apparent with the extension of storage time. From day 14, the TBARS value of the CNP group was significantly lower than that of the CK, FFS, and GRF groups (p<0.05), reaching only 0.49 mg MDA / kg by day 35, which was about 69% lower than that of the CK group, the lowest among all groups. This indicates that the tea polyphenols added to the CNP group have strong antioxidant activity, can effectively scavenge free radicals, interrupt the lipid peroxidation chain reaction, and its antioxidant effect becomes more prominent in the middle and late stages of storage. Zhou Jie et al. pointed out that the phenolic hydroxyl structure of catechin compounds in tea polyphenols can react with free radicals to generate stable semiquinone free radicals, thereby blocking the chain reaction of lipid peroxidation. Studies have found that tea polyphenols can reduce the TBA value in chicken by 90.6%. In addition, tea polyphenols have a significant inhibitory effect on lipid oxidation in repeatedly frozen and thawed pork. The trend of TBARS values ​​in the CNP group in this experiment was consistent with that of the CNP group. Overall, the CNP group showed the most significant and lasting inhibitory effect on lipid oxidation, while the FFS and GRF groups, although exhibiting some antioxidant effects, gradually weakened with prolonged storage time.

[0072] 2.2.3 Effect of different natural compound additives on TVB-N value The effects of different natural compound additives on the TVB-N value of braised goose during storage are shown in the figure. Figure 4.Depend on Figure 4 The TVB-N value of the CK group on day 35 was 35.82, significantly higher than that of the other treatment groups (p<0.05). The TVB-N values ​​of the FFS, CNP, and GRF groups were 28.93, 16.07, and 30.55, respectively. There was no significant difference between the FFS and GRF groups, but both were significantly lower than the CK group (p<0.05), indicating that the addition of fresh spices and heat-reacted goose meat flavoring had a certain effect on inhibiting protein breakdown, but the effect was relatively limited.

[0073] The TVB-N value of the CNP group was significantly lower than that of the CK, FFS, and GRF groups (p<0.05), decreasing by approximately 19.75 compared to the CK group, a reduction of 55.1%. This result is consistent with the conclusion of Li Yan et al. in their study on the preservation of braised beef, which found that compound natural preservatives can significantly reduce the TVB-N value. Furthermore, in a study on the preservation of sturgeon caviar, it was also found that the combination of Nisin, lysozyme, and tea polyphenols could reduce the TVB-N value by 22.2%.

[0074] The generation of volatile basic nitrogen (TVB-N) is due to the breakdown of proteins in meat products by enzymes and proteases secreted by microorganisms, producing alkaline nitrogenous substances such as ammonia, primary amines, and secondary amines. After treatment with natural compound additives, the TVB-N values ​​of braised goose decreased to varying degrees, with the CNP group showing the best effect. The reason for the reduced TVB-N value is twofold: firstly, the Nisin and lysozyme added to the CNP group effectively inhibited the growth and reproduction of Gram-positive bacteria and some putrefactive bacteria, reducing the secretion of microbial proteases; secondly, the pH value of the CNP group remained at a low level throughout storage, and the acidic environment further inhibited the proliferation of miscellaneous bacteria and the activity of proteases, thus slowing down the rate of protein decomposition. Although the FFS and GRF groups had some antibacterial ability, their effect on pH regulation was not as significant as that of the CNP group, therefore their effect on inhibiting protein decomposition was relatively weak.

[0075] 2.2.4 Effect of different natural compound additives on color difference value (a* value) The effects of different natural compound additives on the a* value of braised goose during storage are shown in the figure. Figure 5 .Depend on Figure 5 It can be seen that the a* values ​​of each group showed a continuous downward trend throughout the storage process, indicating that the red color on the surface of the braised goose gradually faded as the storage time increased.

[0076] The CK group showed the most rapid decrease in a* value, reaching only 2.95 by day 35, a reduction of approximately 57% from the initial value, significantly lower than the other treatment groups (p<0.05), indicating that the untreated braised goose had the worst color stability. The FFS group showed a relatively slower rate of decrease in a* value compared to all other groups, maintaining 4.96 by day 35, significantly higher than the CK and GRF groups (p<0.05), suggesting that the addition of fresh spices has a certain advantage in maintaining the red color of the braised goose. This may be related to the flavonoids, polyphenols, and other natural antioxidants abundant in fresh spices (galangal, lemongrass, scallions, garlic, etc.), which can effectively inhibit the oxidative browning of myoglobin and delay the degradation of red pigments.

[0077] The CNP group showed the smallest decrease in a* value, reaching 6.12 on day 35, significantly higher than other groups (p<0.05), which is closely related to the strong antioxidant activity of tea polyphenols. The GRF group's a* value decreased at a rate between that of the CK and FFS groups, reaching 4.62 on day 35, indicating that the thermally reacted goose meat flavoring had limited protective effect on the product's redness. Coriander and cumin seed extracts were also shown to improve the color parameters of chicken patties, consistent with the results of the FFS group in this experiment.

[0078] In summary, both the CNP and FFS groups effectively slowed the decline in a* value of braised goose during storage. The CNP group showed the most significant effect in maintaining red color, followed by the FFS group. While the GRF group offered some protection, its effect was less pronounced than the other two groups. The CK group, lacking antioxidants, experienced the most severe decline in redness.

[0079] 2.2.5 Effects of natural compound additives on the texture of braised goose meat during storage The effects of different natural compound additives on the texture of braised goose meat during storage are shown in the figure. Figure 6 Texture properties are an important indicator for evaluating the edible quality of braised goose, directly affecting the product's taste and consumer acceptance. This experiment used the TPA model to measure the texture of braised goose samples from different treatment groups on day 0 of storage, selecting four parameters for analysis: hardness, elasticity, cohesion, and chewiness. The results are as follows: Figure 6 As shown.

[0080] Cohesion and elasticity together determine the texture characteristics of meat products. Braised goose with suitable cohesion and elasticity has a firm yet resilient texture when chewed, resulting in a more comfortable overall eating experience. Figure 6 As can be seen, the hardness of the CK group was 2.15N, the elasticity was 1.62mm, the cohesion was 0.483, and the chewiness was 1.68mj. All four indicators were at a low level, indicating that the muscle tissue structure of the braised goose without additive treatment was relatively loose after secondary sterilization, and its shape retention and resilience were insufficient.

[0081] Among the treatment groups, the CNP group had a hardness of 5.97 N, significantly higher than the CK, FFS, and GRF groups (p<0.05); its elasticity was 2.06 mm, cohesion was 0.658, and chewiness was 8.09 mJ, all significantly better than the other groups (p<0.05). This indicates that the compound natural preservative added to the CNP group had the most significant effect on improving the textural properties of braised goose. This is because sodium lactate can moderately reduce water activity and promote cross-linking between muscle protein molecules; the polyphenolic hydroxyl groups in tea polyphenols can form hydrogen bonds with proteins, enhancing the density and stability of the gel network. Studies by Long Zhengyu et al. have found that natural preservatives can increase the hardness and elasticity of meat products by lowering pH and promoting protein gelation; this experimental result is consistent with these findings.

[0082] The hardness of the FFS and GRF groups were 3.86 N and 4.52 N, respectively, and their chewiness was 3.52 mj and 4.45 mj, respectively, both significantly higher than the CK group (p<0.05), but the difference between the two groups was not significant. In terms of standard deviation, the standard deviation of hardness in the CNP group was ±0.52, slightly higher than the other groups, possibly related to some differences in the degree of cross-linking between tea polyphenols and proteins among the samples, but overall still within an acceptable range. This indicates that the addition of fresh spices and thermally reacted goose meat flavoring also has a certain degree of improvement effect on the texture of braised goose, but the effect is not as significant as that of the CNP group. The polyphenolic components in natural spices have a certain enhancing effect on protein gelation.

[0083] The above analysis shows that the addition of natural compound additives has a significant effect on improving the textural properties of braised goose. Among them, the CNP group has the most obvious effect on improving hardness, elasticity, cohesion, and chewiness, followed by the FFS group and the GRF group.

[0084] 2.3 Effects of different natural compound additives on sensory evaluation Sensory evaluation radar charts of braised goose treated with different natural compound additives are shown below. Figure 7 As shown in the figure. From the overall outline, the four groups of samples show obvious differentiation in three dimensions: taste, texture and mouthfeel, and the differences in flavor and texture characteristics of each group are clearly distinguishable.

[0085] The GRF group exhibited the most outstanding sensory profile in the taste dimension. This is directly related to the abundance of phenolic flavor compounds such as eugenol and isoeugenol in the heat-reacted goose meat flavoring, which endows the product with a rich and lasting spicy base, and its flavor fullness is significantly superior to the other groups. The FFS group scored second in taste, with the introduction of fresh spices making the product's aroma more layered, and the complex spiciness harmonious and natural. Although the CNP group's taste was slightly lower than the GRF and FFS groups, its content of lipid oxidation products was the lowest among all groups, resulting in a clean flavor without any off-flavors, and its overall acceptability remained at a high level. Related studies have also shown that tea polyphenols can effectively reduce the content of key off-flavor compounds such as hexanal and nonanal in chicken, reducing the TBA value and off-flavor value by 90.6% and 55.6%, respectively. This is consistent with the sensory evaluation results of the CNP group's pure flavor in this experiment. In the texture dimension, the CNP group performed best, consistent with its results showing that its hardness, elasticity, and cohesion were significantly higher than the other groups. The product had firm meat, intact slices, and good chewiness. In summary, the GRF group showed the most prominent flavor advantage, the CNP group had the best texture and purest flavor, and the FFS group maintained a good balance between flavor and texture. Each of the three groups had its own focus in enhancing sensory quality. This result is similar to the findings of Li Yan et al. in their study of braised beef, namely that different function-oriented additives have advantages in different dimensions of sensory quality.

[0086] 2.4 Effects of different natural compound additives on the volatile flavor compounds of braised goose The effects of different natural compound additives on the volatile flavor compounds of braised goose meat are shown in Table 5. The flavor characteristics of braised goose are a key factor determining its sensory quality and market acceptance. This experiment used HS-SPME-GC-MS technology to detect the volatile flavor compounds in braised goose samples from four treatment groups: the control group (CK), spice group, additive group, and flavoring group. Semi-quantitative analysis was performed using 2-methyl-3-heptanone as an internal standard to investigate the effects of adding different natural compound additives during the marinating stage on the flavor composition of braised goose.

[0087] A total of 63 volatile flavor compounds were identified across the four treatment groups, mainly covering nine categories: aldehydes (12), alcohols (15), ketones (11), esters (4), hydrocarbons (11), ethers (2), phenols (4), acids (2), and heterocyclic compounds (2). The total content of each category of compounds in each group is shown in Table 8, and the changes in the content of key flavor compounds are shown in Table 9.

[0088] Among aldehydes, the FFS group had the highest total content (1.785). The CNP group had the lowest concentration of g / g, an increase of 103.5% compared to the CK group; the CNP group had the lowest concentration (0.436 g / g). (g / g), a decrease of 50.3% compared to the CK group. Benzaldehyde was the aldehyde with the highest content among all groups, reaching 1.246 g / g in the FFS group. g / g. Hexanal was highest in the FFS group (0.222 g / g). g / g), the lowest in the CNP group (0.063 g / g). Nonanal was not detected in either the CNP or GRF groups. The total alcohol content was highest in the CK group (0.330 g / g). The content of 1-octen-3-ol was higher in the CK and GRF groups and lowest in the CNP group. Terpenoid alcohols (linalool, 4-terpenol, citronellol) were highest in the FFS group.

[0089] Phenolic compounds were the flavor category with the highest content in each group. The GRF group had the highest total phenolic content (2.258). g / g), followed by the CNP group (1.634 g / g). Eugenol was the most abundant monomeric compound, reaching 2.088 g / g in the GRF group. The concentration of g / g in the GRF group was 2.47 times that of the CK group; the concentrations in the CNP and FFS groups were 1.80 times and 1.47 times that of the CK group, respectively. Isoeugenol had the highest content in the GRF group (0.164 g / g), which was 2.47 times that of the CK group. The concentration of eucalyptol in the FFS group was 13.7 times that of the control group (CK group). Among ethers, eucalyptol was the highest in the FFS group (0.321 g / g), which was 13.7 times that of the control group. The concentration of esters was 0.147 g / g, which was 6.1 times that of the control group. Esters were highest in the FFS group (0.147 g / g). (g / g), which is 8.6 times that of the CK group.

[0090] In summary, the FFS group exhibited the richest flavor profile, with a significant increase in aldehydes and terpenes, resulting in a pronounced layering of flavors; the CNP group had the lowest content of lipid oxidation products, with enhanced contribution from eugenol, leading to a pure flavor; and the GRF group was dominated by phenolic compounds, resulting in a rich and spicy aroma. The three additives each demonstrated unique characteristics in regulating the flavor of braised goose, a finding similar to the conclusions of Liu Dengyong et al. regarding the flavor of braised meat products.

[0091] Table 5. Types and relative contents of volatile flavor compounds in braised goose treated with different natural compound additives.

[0092] 2.4.1 OAV and ROAV analysis of major volatile flavor compounds Table 6 shows the OAV and ROVA analyses of the main volatile flavor compounds. The concentration of a compound only reflects its chemical content and does not directly reflect its sensory contribution to the overall flavor. Odor Activity Value (OAV) is the core indicator for evaluating the contribution of a single compound to the overall odor of a sample, defined as the ratio of the compound concentration to its olfactory threshold. Compounds with OAV ≥ 1 are generally considered to have a direct contribution to the overall flavor and are regarded as key flavor compounds. Relative Odor Activity Value (ROAV) is a relative value after normalizing OAV. The compound with the highest OAV in the sample is defined as ROAV = 100. The ROAV of other compounds is calculated by multiplying their OAV ratio to the highest OAV by 100. Compounds with ROAV ≥ 1 are considered to have a significant contribution to the overall flavor.

[0093] A total of 63 volatile flavor compounds were identified in the four groups of braised goose samples, classified into nine categories: aldehydes, alcohols, ketones, esters, hydrocarbons, ethers, phenols, acids, and heterocyclic compounds (Table 5). To further clarify the key aroma active substances, the ROAV of all detected compounds was calculated. The results showed that eugenol had the highest ROAV value in all groups (CK group 141.0, FFS group 207.2, CNP group 253.8, GRF group 348.0). Therefore, eugenol was defined as the benchmark for ROAV calculation in each group (ROAV=100), and the ROAV values ​​of other compounds with clear olfactory thresholds were calculated accordingly. Eighteen key flavor compounds were selected and listed in Table 6.

[0094] Table 6 shows that the composition of key flavor compounds with OAV ≥ 1 differed significantly among the treatment groups, and these differences corresponded well with the sensory evaluation results. Eugenol had a much higher OAV than other substances in all groups (CK group 141.0, FFS group 207.2, CNP group 253.8, GRF group 348.0), and a ROAV of 100 for all groups. It is the absolute dominant flavor component of braised goose and plays a decisive role in the overall spiciness and smoky aroma.

[0095] In the FFS group, the OAVs of hexanal (OAV 49.3), nonanal (OAV 47.0), cinnamaldehyde (OAV 30.3), and eucalyptol (OAV 26.8) were all significantly higher than those in the CK group. Combined with the quantitative results of volatile substances, the total aldehyde content in the FFS group reached 1.785. The concentration of terpenoids (linalool, 4-terpenol, citronellol, etc.) was the highest among all groups, and the types and contents of terpenoids were also significantly increased. The addition of fresh spices enriched the fatty aroma, green aroma and cool herbal aroma of the braised goose, and significantly enhanced the flavor layers, which is consistent with the sensory evaluation results that the aroma score of the FFS group (16.7) was significantly higher than that of the CK group (13.5).

[0096] The OAV of eugenol in the CNP group was 253.8, and that of isoeugenol was 40.0, both significantly higher than those in the CK group. Hexanal OAV decreased to 14.0, while nonanal and (E)-2-octenal were undetectable. Quantitative results of volatile substances also showed that the total phenolic content in the CNP group reached 1.634. g / g, while the total aldehyde content was only 0.436 g / g. The g / g score was the lowest among all groups. This indicates that the compound natural preservative effectively inhibits the formation of lipid oxidation products while maintaining the overall flavor intensity by enhancing the contribution of phenolic substances, resulting in a relatively pure flavor and no off-odors. In the sensory evaluation, the aroma score of the CNP group (14.8) was slightly lower than that of the FFS and GRF groups, but still significantly higher than that of the CK group, and the taste score (23.8) was at a high level, indicating that although its flavor was not outstanding, it was well-acceptable.

[0097] The OAV values ​​of eugenol and isoeugenol in the GRF group were 348.0 and 328.0, respectively, significantly higher than those in other groups, while the OAV of cinnamaldehyde also reached 76.3. Quantitative results of volatile substances showed that the total phenolic content in the GRF group reached 2.258%. g / g, the highest among all groups, with eugenol content (2.088 g / g). The concentration of isoeugenol (g / g) was approximately 2.5 times that of the control group, and the content of isoeugenol (0.164 g / g) was... The concentration of the goose meat flavoring (g / g) was 13.7 times that of the control group. The addition of the heat-reacted goose meat flavoring endowed the product with an extremely rich and prominent spicy and smoky flavor, which is highly consistent with the results of the sensory evaluation in which the GRF group ranked first in both aroma (17.2) and taste (26.1).

[0098] In summary, the three natural compound additives modulate the flavor of braised goose in different ways: the FFS group enriched the flavor layers by increasing aldehydes and terpenes, consistent with the high aroma score in the sensory evaluation; the CNP group maintained flavor intensity through phenolic substances while controlling oxygen loss, resulting in a balanced sensory quality; and the GRF group significantly enhanced phenolic characteristic components, producing an extremely rich spicy flavor and achieving the highest overall sensory score. A clear correlation exists between the OAV analysis results of flavor compounds and the sensory evaluation scores, with both mutually corroborating each other.

[0099] Table 6. OAV and ROAV of major volatile flavor compounds in braised goose treated with different natural compound additives

[0100] 2.5 Discussion 2.5.1 Analysis of the preservation mechanism of compound natural preservatives (CNP) In this experiment, the CNP group showed the best results in inhibiting microorganisms, lipid oxidation, and protein degradation, mainly attributed to the multi-target synergistic effect of its compound formulation. Tea polyphenols, as the main antioxidants, can react with free radicals through the phenolic hydroxyl groups of their catechin compounds to generate stable semi-quinone free radicals, thereby effectively blocking the chain reaction of lipid peroxidation. Studies by Ning et al. have shown that tea polyphenols can reduce the TBA value and off-flavor value in chicken by 90.6% and 55.6%, respectively. In this experiment, the TBARS value of the CNP group was only 0.49 mg MDA / kg on day 35 of storage, a decrease of approximately 69% compared to the CK group, highly consistent with the above experimental conclusions.

[0101] Nisin exerts its antibacterial effect by inhibiting the synthesis of cell walls in Gram-positive bacteria. Nisin binds to lipid II on the cell membrane, forming pores that lead to the leakage of small intracellular molecules, thus exerting a rapid bactericidal effect. Lysozyme hydrolyzes peptidoglycans in bacterial cell walls, exhibiting a particularly strong lytic effect against Gram-positive bacteria. The combined use of these two ingredients effectively broadens the antibacterial spectrum. In this experiment, the total bacterial count in the CNP group was only 5.32 lg CFU / g on day 35 of storage, significantly lower than the CK group (7.48 lg CFU / g), a reduction of 28.9%, consistent with relevant research results. In the cold storage preservation of sturgeon caviar, the combined system of Nisin, lysozyme, and tea polyphenols reduced TVB-N by 22.2% and TBARS by 34.4%, further confirming the reliability of the preservation effect of the CNP group.

[0102] Sodium lactate is an important auxiliary component in the CNP system. Studies have shown that sodium lactate can inhibit microbial growth by reducing the water activity of the product, and lactate ions can alter the osmotic pressure inside and outside the bacterial cell wall, further inhibiting bacterial reproduction. In addition, sodium lactate also has good pH buffering capacity and color stabilizing effect. In this study, the pH value of the CNP group was consistently significantly lower than that of other groups throughout the storage period (5.97 on day 35), which is related to the acidic properties of sodium lactate and the relatively limited inhibitory effect of the Nisin / sodium lactate compound system on lactic acid bacteria. The lower pH environment further inhibited the proliferation of miscellaneous bacteria and the activity of proteases, thereby slowing down the rate of protein decomposition.

[0103] 2.5.2 Mechanisms of Fresh Spice Group (FFS) in Preservation and Flavor Enhancement While the FFS group was not as effective as the CNP group in terms of preservation, it showed a significant advantage in flavor enhancement. From an antibacterial perspective, the total bacterial count in the FFS group was 6.94 lg CFU / g on day 35 of storage, significantly lower than the 7.48 lg CFU / g in the CK group. This effect mainly stems from the essential oil components abundant in fresh spices (galangal, lemongrass, scallions, onions, garlic, etc.). Studies by Yang Yixi et al. have shown that the antibacterial activity of spice extracts is based on multiple targets, including degradation of microbial cell walls, disruption of cell membranes, damage to membrane proteins, and leakage of cell contents. Related research found that compound spice essential oils in braised duck meat resulted in significantly lower TVB-N values ​​and total bacterial counts compared to the control group, extending shelf life by 4 days.

[0104] In terms of antioxidant properties, the TBARS value of the FFS group was 1.13 mg MDA / kg on day 35 of storage, significantly lower than the 1.58 mg MDA / kg of the CK group. Coriander and cumin seed extracts were also shown to significantly inhibit lipid oxidation during the refrigeration of chicken patties, while improving the product's color parameters. The flavonoids, polyphenols, and other natural antioxidants abundant in fresh spices can effectively inhibit the oxidative browning of myoglobin and delay the degradation of red pigments. In this experiment, the a* value of the FFS group was 4.96 on day 35 of storage, significantly higher than the 2.95 of the CK group, verifying this effect.

[0105] In terms of flavor enhancement, the total aldehyde content in the FFS group reached 1.785%. The concentration of terpenoids (linalool, 4-terpene alcohol, citronellol, etc.) was the highest among all groups, increasing by 103.5% compared to the control group; the types and contents of terpenoids also increased significantly; and the ester content reached 0.147 g / g. The concentration of esters in the FFS group was 8.6 times that of the control group (CK group). Related studies have found that esters play a crucial role in the aroma profile of braised meat products, significantly contributing to the transformation of aroma characteristics from grassy and fruity to meaty. The newly added terpenes such as citral and eucalyptol in the FFS group, along with the significantly increased content of esters (such as terpineol acetate), endowed the product with rich fatty, green, and refreshing herbal aromas, resulting in a markedly enhanced flavor profile.

[0106] 2.5.3 Flavor Enhancement Mechanism of Thermally Reacted Goose Meat Flavoring (GRF) The core advantage of the GRF group lies in enhancing the characteristic spicy aroma of braised goose. Thermally reacted flavorings, by simulating the thermal processing of meat, utilize Maillard reactions and fat oxidation reactions to generate a large number of volatile compounds with meaty and spicy characteristics. Geng Yuhuan et al. prepared goose meat flavorings from goose oil through thermal oxidation and Maillard reactions, finding that intermediate products such as aldehydes and ketones generated after the thermal oxidation of goose oil can further participate in Maillard reactions, producing volatile compounds with characteristic goose meat flavors.

[0107] The total phenolic content in the GRF group of this experiment reached 2.258%. The GRF group had the highest g / g content among all groups, with eugenol content approximately 2.5 times that of the CK group and isoeugenol content reaching 13.7 times that of the CK group. Eugenol had the highest OAV value among all groups (348.0), isoeugenol OAV reached 328.0, and cinnamaldehyde OAV reached 76.3. Eugenol and isoeugenol are important characteristic aroma sources for braised products, possessing a sweet and spicy clove aroma and smoky flavor. The GRF group scored highly in the flavor dimension, which is directly related to the significant enhancement of the characteristic umami and richness of the braised goose by the heat-reacted flavoring. However, the GRF group had limited preservation effect, with higher total bacterial count, TVB-N, and TBARS values ​​than the CNP group. This is related to the possible self-oxidation of lipid components in the heat-reacted flavoring during the later stages of storage.

[0108] 2.5.4 Mechanisms for Improving Texture and Color Texture properties are important indicators for evaluating the edible quality of braised goose. In this example, the CNP group showed significantly better hardness (5.97 N), elasticity (2.06 mm), and chewiness (8.09 mj) than the other groups. This is because sodium lactate can moderately reduce water activity and promote cross-linking between muscle protein molecules; the polyphenolic hydroxyl groups in tea polyphenols can form hydrogen bonds with proteins, enhancing the density and stability of the gel network. Natural preservatives can increase the hardness and elasticity of meat products by lowering pH and promoting protein gelation. The degree of texture improvement in the FFS and GRF groups was between that of the CK and CNP groups, possibly related to the enhancing effect of polyphenolic components in spices on protein gelation.

[0109] In terms of color retention, the CNP group showed the smallest decrease in a* value (6.12 on day 35), followed by the FFS group (4.96), and the GRF group (4.62). Catechins in tea polyphenols effectively inhibit the oxidative browning of myoglobin and delay the degradation of red pigments. Natural antioxidants such as flavonoids and polyphenols in fresh spices also have similar effects. Sodium lactate also has a good color-stabilizing effect in meat products, which is related to its role in the regeneration of reduced nicotinamide adenine dinucleotide (NADH) and pH regulation. These factors collectively explain the outstanding performance of the CNP group in color retention.

[0110] 2.5.5 Synergistic and Differential Analysis of the Three Additives A comprehensive comparison of the effects of the three natural compound additives reveals significant differences in their mechanisms of action and applicable scenarios. The CNP group, through the synergistic effect of sodium lactate, Nisin, tea polyphenols, and lysozyme, forms an effective "fence effect," exhibiting optimal results in microbial inhibition, lipid oxidation inhibition, protein degradation inhibition, texture and color retention, making it suitable for industrial products aimed at extending shelf life. The FFS group, utilizing the essential oil components of fresh spices, shows some effect in antibacterial and antioxidant properties, but its core advantage lies in the richness of its flavor profile. The significant increase in aldehydes, terpenes, and esters endows the product with a unique complex spiciness and refreshing flavor, making it suitable for specialty products emphasizing the flavor of natural spices. The GRF group, through the phenolic substances in the thermally reacted flavoring, greatly enhances the characteristic spiciness of braised goose; the OAV values ​​of eugenol and isoeugenol far exceed those of the other groups, making it suitable for prepared foods requiring enhanced meat aroma.

[0111] From the perspective of synergistic effect, the FFS group and the CNP group each have their own advantages. Existing studies have shown that the combination of plant essential oils with chitosan, Nisin and other substances can produce synergistic effects, which provides a theoretical basis for the research of the FFS-CNP compound system.

[0112] 2.5.6 Significance of OAV / ROAV Analysis of Flavor Compounds This embodiment uses OAV and ROAV methods to quantitatively evaluate the key flavor compounds of braised goose. In the four groups of braised goose samples, eugenol had the highest OAV value in all groups, and a ROAV of 100, making it the absolute dominant flavor component of braised goose and playing a decisive role in the overall spicy and smoky aroma. Li et al. identified 63 volatile compounds during the processing of braised black pork, confirming 10 key aroma substances, among which esters play a crucial role in the aroma profile. Related studies in Yanbian braised beef research have identified D-limonene, 2-pentylfuran, and 2,5-dimethylpyrazine as characteristic flavor substances. This experiment, through OAV / ROAV analysis, clarified that the FFS group mainly enhanced the flavor of hexanal, nonanal, cinnamaldehyde, and eucalyptol; the GRF group mainly enhanced the flavor of eugenol and isoeugenol; and the CNP group mainly inhibited lipid oxidation products and maintained the intensity of phenolic flavor. The three additives had different directions and focuses in regulating the flavor of braised goose. There was a clear correspondence between the OAV analysis results of flavor substances and the sensory evaluation scores.

[0113] 3. Conclusion This embodiment takes braised goose as the research object. Fresh spices (FFS group), compound natural preservatives (CNP group, containing Nisin, lysozyme, tea polyphenols and sodium lactate) and thermally reacted goose meat flavoring (GRF group) were added during the marinating stage. The effects of different natural compound additives on the storage quality and flavor of braised goose were systematically analyzed.

[0114] Microbiological and physicochemical quality maintenance: The CNP group showed the best results. Through synergistic antibacterial and antioxidant effects, it significantly inhibited the growth of total bacterial count, slowed the rise of TVB-N and TBARS values, and extended the shelf life of the product at 5±1℃ from less than 14 days to more than 35 days.

[0115] Texture and color retention: The CNP group can effectively maintain the hardness, elasticity and chewiness of braised goose, and significantly slow down the decline of a* value (redness), resulting in better product appearance and taste.

[0116] Flavor control: The FFS and GRF groups showed significant advantages in flavor enhancement. The FFS group enriched the flavor layers, while the GRF group greatly enhanced the characteristic spiciness of braised goose. Although the CNP group had a low content of oxidation products, it still maintained an acceptable flavor intensity through substances such as eugenol.

[0117] Application areas: Each of the three additives has its own advantages. CNP is suitable for industrial products aimed at extending shelf life; FFS is suitable for products that develop natural spice flavors; GRF is suitable for prepared foods that need to enhance meat flavor.

[0118] In summary, the three natural compound additives each have their own advantages in terms of storage preservation and flavor enhancement of braised goose. The CNP group is suitable for products whose main goal is to extend shelf life; the FFS group is suitable for products that emphasize the flavor of natural spices; and the GRF group is suitable for products that need to enhance the characteristic meat aroma. This experiment provides experimental evidence for the application of natural compound additives in traditional braised goose products and has reference value for promoting the industrial production of braised goose products.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for analyzing the effect of additives on the storage quality of goose meat, characterized in that, Includes the following steps: Fresh goose meat is slaughtered, plucked, gutted, washed, pre-cooked, and then drained for later use. Set up a control group and at least one experimental group. The experimental group added natural compound additives to the basic marinade and marinated the goose meat in the corresponding marinade. After marinating, put the goose meat into the base brine and braise it at 95±2℃ for 40 minutes to ensure that the core temperature reaches above 72℃. After braising, the product is cooled to room temperature, vacuum-packed, and then sterilized twice using a boiling water bath for 30 minutes each time, with an interval of 48 hours between the two sterilizations. The samples after secondary sterilization were stored in a cold storage at 4±1℃, and samples were taken periodically to test microbial indicators, physicochemical indicators, sensory scores, and volatile flavor substances.

2. The method according to claim 1, characterized in that, The natural compound additive is a compound natural preservative containing 0.4% sodium lactate, 0.015% nisin, 0.1% tea polyphenols, and 0.015% lysozyme by weight of the pickling liquid.

3. The method according to claim 1, characterized in that, The natural compound additive is a fresh spice blend, including galangal, lemongrass, scallions, onions, and garlic, and is added at a rate of 0.3% of the marinade mass.

4. The method according to claim 1, characterized in that, The natural compound additive is a heat-reacted goose meat flavoring, and its addition amount accounts for 2.0% of the marinade mass.

5. The method according to claim 1, characterized in that, The marinade is prepared in a 1:5 ratio with the goose meat, marinated at 4°C for 20-28 hours.

6. The method according to claim 1, characterized in that, The microbial index is the total colony count, which is determined according to the plate count method in GB 4789.2-2022, and the result is expressed as 1g CFU / g.

7. The method according to claim 1, characterized in that, The physicochemical indicators include pH value, volatile basic nitrogen TVB-N value, thiobarbituric acid reactant TBARS value, color difference a* value, and textural properties. Among them, the textural properties are measured using a texture analyzer in TPA mode to determine hardness, elasticity, cohesiveness, and chewiness.

8. The method according to claim 1, characterized in that, The volatile flavor compounds were detected using headspace solid-phase microextraction-gas chromatography-mass spectrometry, with 2-methyl-3-heptanone as an internal standard. The OAV and ROAV values ​​were calculated to determine the key flavor compounds.

9. The method according to claim 1, characterized in that, The sensory evaluation was conducted by an evaluation panel of 10 trained evaluators, who scored the samples on a 100-point scale based on five indicators: color, aroma, taste, texture, and mouthfeel.

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