Processing method for improving quality of goose meat myofibril protein gel

Abstract

The invention provides a processing method for improving goose meat myofibril protein gel quality, and belongs to the technical field of meat food deep processing, and the processing method comprises the following steps: step (1), pretreating goose meat, and refrigerating in a refrigerator; (2) unfreezing under the assistance of multi-mode ultrasonic waves; (3) extracting goose meat myofibrillar protein; and (4) preparing goose meat myofibrillar protein gel. The water binding capacity and the gel property of the goose meat myofibrillar protein gel product are remarkably improved, the texture characteristics such as whiteness are improved, and the comprehensive quality of the prepared goose meat myofibrillar protein gel product is superior to that of the goose meat myofibrillar protein gel product treated by a single technical means.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of meat food, in particular to a processing method for improving the quality of goose meat myofibril protein gel. Background Art

[0002] Goose meat is an ideal nutritious and healthy food that is low in fat, energy, cholesterol and rich in protein. Goose meat myofibrillar protein is the main component of goose meat protein, accounting for 50-60% of the total protein in goose meat. It has functional properties such as water holding, emulsification and gelling. In recent years, due to the improvement of living standards, people's demand for meat products has increased, and they are also paying more and more attention to the nutritional safety and flavor improvement of meat products.

[0003] In the current meat products industry, low-temperature freezing technology is widely used to ensure product taste and storage convenience. However, during the freezing and storage process, ice crystals generated by freezing meat will change the quality of food, leading to deterioration of food quality and loss of nutrients.

[0004] In the process of thawing frozen products, most of the current processing methods in the world are natural thawing. This method makes the gel made of product protein have low strength and is easy to break, because it fails to reduce the particle size of protein molecules and fails to promote the formation of a dense and uniform gel network structure of myofibrillar protein; and the water holding capacity of the gel is low, the water retention capacity is poor, and the interaction between myofibrillar proteins is not strengthened; the water holding capacity affects the whiteness, making the gel product lack gloss and transparency. Ultrasonic thawing technology has the advantages of fast thawing effect and small loss of nutrients. It is recognized as a new method that is green and environmentally friendly and has great development potential. Although the use of multi-frequency ultrasonic technology for thawing has been studied and applied one by one in the field of protein, few scholars at home and abroad have explored the effect of multi-frequency ultrasonic treatment on the quality of goose meat myofibrillar protein gel products.

[0005] In order to solve the above problems, the present application proposes a processing method for improving the quality of goose meat myofibrillar protein gel. Summary of the invention

[0006] In order to improve the water holding capacity of goose meat myofibrillar protein gel, the present invention provides a processing method for improving the quality of goose meat myofibrillar protein gel. The present invention can significantly increase the water holding capacity of goose meat myofibrillar protein gel, so that the gel has a more uniform and delicate network structure, the gel is not easy to break, and the gloss and transparency of the gel are increased, so that the appearance of the gel product is smoother and brighter.

[0007] Technical solution: A processing method for improving the quality of goose meat myofibrillar protein gel, comprising the following steps:

[0008] Step (1), pre-treating the goose meat and refrigerating it in a refrigerator;

[0009] Step (2), thawing with the assistance of multi-mode ultrasound:

[0010] The goose meat treated in step (1) is taken out of the refrigerator and thawed with the assistance of multi-mode ultrasound; the multi-mode ultrasound treatment includes two-frequency ultrasound mode treatment and three-frequency ultrasound mode treatment; the two-frequency ultrasound mode treatment refers to thawing the goose meat under a combination of two ultrasound frequencies; the three-frequency ultrasound mode treatment refers to ultrasonic thawing the goose meat under a combination of three ultrasound frequencies;

[0011] Step (3), extraction of goose meat myofibrillar protein:

[0012] The thawed goose meat was mixed with PBS separation buffer, homogenized with a homogenizer and then centrifuged, and then centrifuged to obtain goose meat myofibrillar protein precipitate; the goose meat myofibrillar protein precipitate was suspended in a NaCl solution, homogenized with a homogenizer and then centrifuged, and then centrifuged to obtain purified goose meat myofibrillar protein;

[0013] Step (4), preparation of goose meat myofibrillar protein gel:

[0014] The goose meat myofibrillar protein is homogenized and poured into a mold of a suitable size, heated in a water bath, and then cooled in an ice bath to obtain a goose meat myofibrillar protein gel.

[0015] Preferably, the specific operation of step (1) is as follows:

[0016] The connective tissue and fat on the fresh goose meat were removed and cut into pieces. The weight of each piece of goose meat was 3.5±0.5 g. The pieces were quickly frozen in a -80℃ refrigerator until the central temperature of the sample dropped to -20℃, and then stored in a -20℃ refrigerator for 3 days.

[0017] Preferably, in step (2):

[0018] The dual-frequency ultrasonic mode treatment is to thaw the goose meat at a combination of at least two ultrasonic frequencies among 20kHz, 28kHz, and 40kHz; the triple-frequency ultrasonic mode treatment is to thaw the goose meat at a combination of three ultrasonic frequencies among 20kHz, 28kHz, and 40kHz;

[0019] The ultrasonic power in each multi-frequency ultrasonic mode is 250 W; the ultrasonic treatment time in each multi-frequency ultrasonic mode is 90 s, and the ultrasonic treatment time of each frequency in each multi-frequency ultrasonic mode is the same.

[0020] Preferably, the step (3) is specifically:

[0021] The thawed goose meat was mixed with PBS separation buffer at a mass volume ratio of 1:4, and the mixture was homogenized three times at a speed of 9000r / min using a homogenizer, each time for 1min; after homogenization, the mixture was centrifuged at a speed of 2000r / min for 10min, the supernatant was discarded, and the homogenization and centrifugation were repeated twice to obtain goose meat myofibrillar protein precipitation;

[0022] The meat myofibrillar protein precipitate was uniformly suspended in a 0.1 mol / L NaCl solution at a mass-to-volume ratio of 1:4, and homogenized three times using a homogenizer at a speed of 9000 r / min, each time for 1 min; subsequently, it was balanced with a 0.1 mol / L NaCl solution, and then placed in a centrifuge and centrifuged at a centrifugal force of 2000×g for 10 min, and the solution balancing and centrifugation were repeated twice to obtain purified goose meat myofibrillar protein.

[0023] Preferably, the step (4) is specifically as follows: after homogenizing the goose meat myofibrillar protein, pour it into a mold of a suitable size, start heating in a water bath from 20°C to 85°C, and after reaching the temperature, continue heating for 20 minutes, then immediately take out and cool in an ice bath to obtain the goose meat myofibrillar protein gel.

[0024] Compared with the prior art, the beneficial effects of the present invention are: the present invention significantly improves the water holding capacity and gelling property of goose meat myofibrillar protein gel products, improves texture properties such as whiteness, and the comprehensive quality of the prepared goose meat myofibrillar protein gel products is better than the comprehensive quality after treatment by a single technical means. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is an experimental flow chart of an embodiment of the present invention;

[0026] Figure 2 Schematic diagram of the structure of an ultrasonic instrument used in an embodiment of the present invention;

[0027] Figure 3 This is the graph showing the change in whiteness of goose meat myofibrillar protein gel after multi-frequency ultrasound treatment;

[0028] Figure 4 This is a graph showing the texture changes of goose meat myofibrillar protein gel after multi-frequency ultrasound treatment;

[0029] Figure 5 This is a graph showing the change in water holding capacity of goose meat myofibrillar protein gel after multi-frequency ultrasound treatment;

[0030] Figure 6 This is a graph showing the changes in moisture state and content of goose meat myofibrillar protein gel after multi-frequency ultrasound treatment;

[0031] Figure 7 This is the change of goose meat myofibrillar protein gel electrophoresis after multi-frequency ultrasound treatment;

[0032] Figure 8 This is a diagram showing the changes in the microstructure of goose meat myofibrillar protein gel after multi-frequency ultrasound treatment. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is described in detail below through embodiments, but the protection scope of the present invention is not limited to the embodiments.

[0034] The experimental flow chart in the embodiment is as follows Figure 1 shown.

[0035] (I) This embodiment provides a processing method for improving the quality of goose meat myofibrillar protein gel, and the specific steps are as follows:

[0036] Step (1), pretreatment of goose meat:

[0037] 27 fresh goose meat samples were collected from old geese in Yangzhou (Gaoyou, Yangzhou), and the connective tissue and fat on the goose meat were removed. The goose leg meat was cut into cubes of 20mm×20mm×10mm (length×width×height) (3.5±0.5g). These cubes were mixed together, randomly selected, individually packaged in transparent zipper bags, and quickly frozen in a -80℃ refrigerator until the center temperature of the sample dropped to -20℃. Then they were frozen in a -20℃ refrigerator for 3 days.

[0038] Step (2), multi-mode ultrasonic assisted thawing process:

[0039] The goose meat treated in step (1) was taken out of the refrigerator, and 9 samples were set as a group, of which 1 sample was the control (flowing water thawing) and the other 8 samples were the experimental group (ultrasonic thawing). Each group of experiments was carried out in parallel three times. The experiment was placed in the ultrasonic mode of 20kHz, 25kHz, 28kHz, 40kHz, 68kHz, 20 / 28kHz, 28 / 40kHz, and 25 / 28 / 40kHz, and the ultrasonic power was 250W. The thawed samples were treated for 90s in each ultrasonic mode, and the ultrasonic treatment time of each frequency in each ultrasonic mode was the same. The structure of the ultrasonic instrument is as follows: Figure 2 shown.

[0040] Step (3), extraction of goose meat myofibrillar protein:

[0041] Take 4 g of goose meat treated in step (2) and mix it evenly with PBS separation buffer at a mass volume ratio of 1:4. Use a homogenizer to homogenize the mixture three times at a speed of 9000 r / min, each time for 1 min. After homogenization, centrifuge at a speed of 2000 r / min for 10 min, and discard the supernatant;

[0042] Homogenization and centrifugation were repeated twice to obtain goose meat myofibrillar protein precipitate.

[0043] The precipitate was uniformly suspended in a 0.1 mol / L NaCl solution at a mass volume ratio of 1:4, and the same operation was performed. A homogenizer was used to homogenize three times at a speed of 9000 r / min, each time for 1 min. Subsequently, it was balanced with a 0.1 mol / L NaCl solution, and then placed in a centrifuge and centrifuged at a centrifugal force of 2000×g for 10 min. The solution balancing and centrifugation operations were repeated twice to obtain purified goose meat myofibrillar protein.

[0044] Step (4), preparation of goose meat myofibrillar protein gel:

[0045] The goose meat myofibrillar protein (50 mg / mL) obtained after centrifugation to remove the liquid in step (3) is homogenized and poured into a mold of a suitable size. It is heated in a water bath from 20°C to 85°C. After reaching the temperature, it is kept for 20 minutes, and then immediately taken out and cooled in an ice bath. The finished gel product can be used for subsequent index determination.

[0046] (II) The prepared gel product was subjected to whiteness measurement, texture measurement, water holding capacity measurement, low-field nuclear magnetic resonance measurement and microstructure observation. The specific methods and results are as follows:

[0047] 1. Determination of whiteness of goose meat myofibrillar protein gel:

[0048] Use ZE-6000 colorimeter to measure the color and gloss. Fill the bottom of the sample pool with gel. Rotate each sample 3 times in the same direction and measure the average value. Record L * value, a * Value and b * Value. And calculated according to the following formula:

[0049]

[0050] In formula (1), L * is the brightness value; a * is the redness value; b * is the yellowness value.

[0051] Figure 3 This is the result of the determination of the whiteness of goose meat myofibrillar protein gel. The whiteness of the gel determines the appearance quality of the gel. Figure 3 As shown in the figure, the whiteness value, brightness value L*, redness value a*, and yellowness value b* of the gel made by multi-mode ultrasonic frequency assisted thawing of goose meat changed. With the change of ultrasonic frequency, the color of the gel gradually became brighter, and the whiteness value increased significantly (P<0.05) ( Figure 3 a in the figure). Whiteness value and brightness value L*( Figure 3The change trend of (a) in (b) is similar to that in (b), which may be due to the increase in the water holding capacity of the gel after ultrasonic treatment, which increases the gloss and transparency of the gel. The whiteness value and brightness value L* at 20 / 28kHz, 28 / 40kHz, and 25 / 28 / 40kHz are significantly better than the whiteness value and brightness value L* at 20kHz, 25kHz, 28kHz, 40kHz, and 68kHz. However, during the protein extraction process, substances with lower density floating on the water surface or remaining in the protein will cause the color of the prepared gel to deepen. Although the protein extract is generally white-gray, it still contains a small amount of myoglobin, which causes the color to brown and the redness and yellowness values ​​to increase. As the frequency of ultrasonic thawing increases, the color brightness value L* of the prepared gel increases. The redness value a*( Figure 3 c) and yellowness value b*( Figure 3 d) in the equation gradually increases within a certain error range.

[0052] 2. Determination of the texture of goose meat myofibrillar protein gel:

[0053] The test parameters of the texture analyzer were set as follows: 50 mm compression plate; 60 mm / min test speed; 0.05 N trigger force and 60% strain. When evaluating material properties, an important parameter is adhesion, which is specifically expressed as the negative area between the first compression curve reaching zero point and the beginning of the second compression curve immediately following the compression process. Hardness is the maximum peak value during the first compression. Adhesion is used to describe the viscosity of semi-solid samples and is expressed numerically as the product of hardness and cohesion. Five repetitions were performed and their average values ​​are shown.

[0054] Figure 4 The results of the gel texture test of goose meat myofibrillar protein are shown in Figure 2. Gel texture is an important quality characteristic of gel. Having a good gel texture can improve the quality of meat products and increase the output rate of products. Figure 4 As shown in the figure, the hardness of the myofibrillar protein gel after ultrasound treatment at different frequencies was significantly higher than that of the myofibrillar protein gel thawed in running water, reaching a maximum of 3.48N at 25 / 28 / 40kHz; while the adhesion was the opposite. Although the adhesion data of the goose meat myofibrillar protein gel under multi-mode ultrasound-assisted thawing showed an upward trend, it was still generally lower than that of the control group. However, at 25 / 28 / 40kHz, the adhesion value was 0.35mJ, which was higher than that of the control group; the fluctuation of the adhesive data was similar to that of the hardness data, but in terms of values, it showed a trend of fluctuation around the adhesive data of the myofibrillar protein thawed in running water, but at 25 / 28 / 40kHz, the adhesiveness reached 0.79N, which was significantly higher than the values ​​at other frequencies; Figure 4It can be seen that adhesion, hardness and tackiness all reach their maximum values ​​in the triple-frequency ultrasound mode (25 / 28 / 40kHz). It may be that the gradually increasing ultrasonic frequency reduces the particle size of protein molecules and promotes the construction of a dense and uniform network structure of myofibrillar protein during the gel formation process, thereby significantly improving the hardness of the gel. However, with the gradual increase in ultrasonic power, the protein molecules undergo significant expansion, exposing more hydrophobic residues. Although this enhances the interaction between protein molecules during the gelation process, it also weakens the binding force between myofibrillar protein molecules, resulting in a decrease in its binding ability and a decrease in adhesion.

[0055] 3. Determination of water holding capacity of goose meat myofibrillar protein gel:

[0056] The formula for calculating the water holding capacity of gel is as follows:

[0057]

[0058] In formula (2), WHC is the water holding capacity (%); m1 is the mass of the gel before centrifugation (5 g); and m2 is the mass of water removed from the gel after centrifugation (g).

[0059] Figure 5 The results of the water holding capacity test of goose meat myofibrillar protein gel show that when the protein molecules are more tightly bound and the number of hydrophilic groups increases, the gel's ability to retain water will increase, making the gel product more tender and juicy. Figure 5 It can be seen that with the increase of ultrasonic frequency, the water holding capacity of myofibrillar protein gel shows a trend of first decreasing and then increasing. Among them, the sample without ultrasonic treatment showed a lower water holding capacity of only 64.17%, while the sample treated with triple-frequency ultrasound (25 / 28 / 40kHz) had the highest water holding capacity of 71.42%. The water holding capacity of all samples was higher than that of naturally thawed goose meat myofibrillar protein gel. The reason may be that after ultrasonic treatment, the interaction between myofibrillar proteins increased, the gel structure became denser, and the water holding capacity was enhanced.

[0060] The water distribution of the gel made of goose meat myofibrillar protein after multi-mode ultrasonic frequency treatment is shown in Figure 2. Figure 6 As shown. Figure 6 As can be seen from b, under different ultrasonic frequencies, the values ​​of T1 have significant differences (P<0.05). This may be due to the effect of ultrasonic frequency, which changes the ability of protein to bind water. Therefore, the fluidity of bound water is affected by ultrasonic frequency. Among them, the T1 value of the sample with 28kHz ultrasonic frequency is the most significant. Figure 6From the analysis of a and c in Figure 1, as the ultrasonic frequency increases, the T2 peak area ratio first remains stable, then decreases at 28kHz, and then remains roughly stable. It is possible that the increase in ultrasonic frequency destroys the protein structure, causing the binding force of the protein gel to the immobilized water to decrease, but it remains stable within a certain range. The 28kHz frequency seems to be a dividing point, and the T2 value under the three-frequency ultrasonic combination condition is the smallest, and the loss of immobilized water is the largest. Figure 6 As shown in Figure d, the binding force of protein gel to free water varies greatly under multiple ultrasonic frequencies. Except for the two groups of samples containing 40kHz, the T3 values ​​of the other samples are smaller than those of the control group. It is speculated that ultrasonic treatment will destroy the structure of myofibrillar protein and reduce the binding of gel to free water. Figure 6 As can be seen from Figure e, the percentage of immobilized water increased compared with the control group, while the percentage of free water was generally lower than that of the control group. This shows that appropriate ultrasonic treatment can cause the immobilized water to be more tightly trapped in the tissue, while the free water is generally released.

[0061] 4. Low-field nuclear magnetic resonance analysis of goose meat myofibrillar protein gel:

[0062] The goose myofibrillar protein gel sample was loaded into a glass NMR tube with a diameter of 25 mm and measured by an NMR analyzer (NMI20-040 V–I). The following parameters were given: TW = 6000 ms, SW = 100 kHz, NS = 8, NECH = 16000. The transverse relaxation time (T2) distribution was obtained by Multi-Exp-Inv analysis software. The peak ratio (PT2) was calculated using Origin Pro 8.0.

[0063] 5. Gel electrophoresis determination of goose meat myofibrillar protein:

[0064] The concentration of the myofibrillar protein solution was reduced to 5 mg / mL. The concentration of the separation gel was 12%, while the concentration of the stacking gel was set to 5%, and 5 μL was loaded for each sample. After electrophoresis, Coomassie Brilliant Blue R-250 was used for staining, and the staining results were then scanned with a scanner and image analysis was performed using Quantity One 4.6.2 software.

[0065] Figure 7The results of SDS-PAGE analysis of goose meat myofibrillar protein by multi-mode ultrasonic frequency-assisted thawing treatment are shown. Compared with the control group without ultrasonic treatment, the myofibrillar protein molecular bands treated with ultrasonic treatment did not show significant changes in color depth, clarity, and migration position, indicating that the difference between the bands was small. Except for slight signs of degradation of tropomyosin, no significant protein degradation or abnormal aggregation was observed overall. This phenomenon indicates that multi-mode ultrasonic frequency treatment does not significantly affect the molecular weight of goose meat myofibrillar protein, which further indicates that different ultrasonic frequency treatments keep the structure of goose meat myofibrillar protein relatively stable.

[0066] 6. Observation of the microstructure of goose meat myofibrillar protein gel:

[0067] The gel was cut and fixed in 2.5% glutaraldehyde for 12 h, then repeatedly rinsed with phosphate buffer, dehydrated in ethanol and anhydrous ethanol respectively, freeze-dried and gold-sprayed, and the microstructure of the protein gel was observed using a scanning electron microscope.

[0068] The microstructure of goose meat myofibrillar protein gel Figure 8 As shown, the protein gel without ultrasonic treatment ( Figure 8 a) in the figure shows large irregular holes and cracks. Figure 8 As shown in Figure b, with the increase of ultrasonic frequency, the spatial network structure of goose meat myofibrillar protein gel gradually becomes uniform and dense, impurities are significantly reduced, the network structure of the gel becomes more delicate, the pore size is reduced, and the surface is smoother. This is due to the cavitation effect and mechanical action of ultrasound, which effectively reduces the particle size of protein molecules, thereby promoting the formation of a denser and uniform gel network structure of myofibrillar protein. However, under the conditions of triple-frequency ultrasonic treatment, Figure 8 As shown in Figure c, the mesh size of the gel increases again, but is also significantly smaller than that of the protein gel that has not been treated with ultrasound. This may be because the higher ultrasound frequency destroys the hydrophobic interactions that originally existed between protein molecules.

[0069] In summary, the present invention uses multi-frequency ultrasonic mode to thaw goose meat, which significantly improves the water holding capacity and gelation of goose meat myofibrillar protein gel products, and improves texture properties such as whiteness. The comprehensive quality of the produced goose meat myofibrillar protein gel products is better than the comprehensive quality of products processed by a single technical means.

[0070] The present invention uses a multi-frequency ultrasonic mode to thaw goose meat, and utilizes the mechanical, cavitation, thermal and chemical effects of ultrasonic technology to modify the macromolecules in the food. Ultrasonic waves form a large number of cavitation bubbles, and the shock waves and microjets generated by their rupture can destroy ice crystals formed during freezing and break their frozen state. In addition, the physical effect caused by ultrasonic waves can convert sound energy into thermal energy, thereby increasing the heat transfer rate during the thawing process. The ultrasonic frequency can reduce the particle size of protein molecules and promote the construction of a dense and uniform network structure of myofibrillar protein during the gel formation process.

[0071] As described above, although the present invention has been shown and described with reference to specific preferred embodiments, it should not be construed as limiting the present invention itself. Various changes in form and details may be made without departing from the spirit and scope of the present invention.

Claims

1. A processing method for improving the quality of goose meat myofibrillar protein gel, characterized in that: The steps include: Step (1), pre-treating the goose meat and refrigerating it in a refrigerator; Step (2), thawing with the assistance of multi-mode ultrasound: The goose meat treated in step (1) is taken out of the refrigerator and thawed with the assistance of multi-mode ultrasound; the multi-mode ultrasound treatment includes two-frequency ultrasound mode treatment and three-frequency ultrasound mode treatment; the two-frequency ultrasound mode treatment refers to thawing the goose meat under a combination of two ultrasound frequencies; the three-frequency ultrasound mode treatment refers to ultrasonic thawing the goose meat under a combination of three ultrasound frequencies; Step (3), extraction of goose meat myofibrillar protein: The thawed goose meat was mixed with PBS separation buffer, homogenized with a homogenizer and then centrifuged, and then centrifuged to obtain goose meat myofibrillar protein precipitate; the goose meat myofibrillar protein precipitate was suspended in a NaCl solution, homogenized with a homogenizer and then centrifuged, and then centrifuged to obtain purified goose meat myofibrillar protein; Step (4), preparation of goose meat myofibrillar protein gel: The goose meat myofibrillar protein is homogenized and poured into a mold of a suitable size, heated in a water bath, and then cooled in an ice bath to obtain a goose meat myofibrillar protein gel.

2. The processing method according to claim 1, characterized in that: The specific operation of step (1) is as follows: The connective tissue and fat on the fresh goose meat were removed and cut into pieces. The weight of each piece of goose meat was 3.5±0.5 g. The pieces were quickly frozen in a -80℃ refrigerator until the central temperature of the sample dropped to -20℃, and then stored in a -20℃ refrigerator for 3 days.

3. The processing method according to claim 1, characterized in that: In the step (2): The dual-frequency ultrasonic mode treatment is to thaw the goose meat at a combination of at least two ultrasonic frequencies among 20kHz, 28kHz, and 40kHz; the triple-frequency ultrasonic mode treatment is to thaw the goose meat at a combination of three ultrasonic frequencies among 20kHz, 28kHz, and 40kHz; The ultrasonic power in each multi-frequency ultrasonic mode is 250 W; the ultrasonic treatment time in each multi-frequency ultrasonic mode is 90 s, and the ultrasonic treatment time of each frequency in each multi-frequency ultrasonic mode is the same.

4. The processing method according to claim 1, characterized in that: The step (3) is specifically: The thawed goose meat was mixed with PBS separation buffer at a mass volume ratio of 1:4, and the mixture was homogenized three times at a speed of 9000r / min using a homogenizer, each time lasting 1min; After homogenization, centrifuge at 2000 r / min for 10 min, discard the supernatant, repeat homogenization and centrifugation twice, and obtain goose meat myofibrillar protein precipitate; The meat myofibrillar protein precipitate was uniformly suspended in a 0.1 mol / L NaCl solution at a mass-to-volume ratio of 1:4 and homogenized three times at a speed of 9000 r / min using a homogenizer, each time for 1 min; Subsequently, the solution was balanced with a 0.1 mol / L NaCl solution, and then centrifuged at a centrifugal force of 2000×g for 10 min in a centrifuge, and the solution balance and centrifugation were repeated twice to obtain purified goose meat myofibrillar protein.

5. The processing method according to claim 1, characterized in that: The step (4) is specifically: The goose meat myofibrillar protein was homogenized and poured into a mold of a suitable size, and heated in a water bath from 20°C to 85°C. After reaching the temperature, it was kept for 20 minutes, and then immediately taken out and cooled in an ice bath to obtain a goose meat myofibrillar protein gel.

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