Method for determining optimal listed day age of white goose meat

Abstract

The invention discloses a method for determining the optimal marketing day age of white goose meat, and relates to the technical field of poultry breeding, and the method comprises the following steps: (1) carrying out consistent management, free feeding and water drinking and natural illumination on goose group feeding; (2) selecting 20 Zhejiang white geese with normal weight and half male geese and half female geese at the same day age when the geese are fed to 90 days and 120 days, stopping feeding 12 hours before slaughtering, and freely drinking water; (3) killing the goose by using a jugular vein bloodletting method on the slaughtering day, taking right pectoral muscle after slaughtering, removing surface fat and connective tissue, and placing the goose in a refrigerator at-20 DEG C for later use; and (4) during slaughtering, selecting left pectoralis for meat quality determination. According to the method for determining the optimal listing day age of the white goose meat, the technical problem that the quality of the white goose meat with different listing day ages is difficult to evaluate is effectively solved, technical support is provided for white goose meat breeding and purchasing of the white goose meat with different listing day ages by consumers, and the method has a good application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of poultry breeding, in particular to a method for determining the optimal market age of white goose meat. Background Art

[0002] With the rapid development of my country's animal husbandry and the improvement of people's living standards, consumers have higher and higher requirements for the quality of livestock and poultry products, especially the demand for meat products has increased from the pursuit of quantity to the satisfaction of quality. Among them, goose meat is increasingly popular among consumers because of its advantages of low cholesterol, high protein, rich amino acids and unsaturated fatty acids and unique flavor. my country is the world's largest producer and consumer of goose meat. Meat goose breeding is one of my country's important livestock and poultry industries with huge market prospects. At present, my country's research on livestock and poultry meat quality is mostly focused on chickens, pigs and cattle, and there is less research on goose flavor meat. Therefore, in-depth research on goose meat quality is very necessary. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a method for determining the optimal age for white goose meat to be put on the market, which solves the problems mentioned in the above background technology.

[0004] To achieve the above objectives, the present invention is implemented by the following technical scheme: A method for determining the optimal age of white goose meat for marketing, comprising the following steps: (1) uniformly managing the feeding of geese, allowing free access to food and water, and natural light;

[0005] (2) When the geese were 90 and 120 days old, 20 Zhedong white geese of normal body weight (half male and half female) of the same age were selected and stopped feeding 12 hours before slaughter, allowing free drinking water;

[0006] (3) On the day of slaughter, the geese were killed by jugular vein bleeding. After slaughter, the right breast muscle was removed, the surface fat and connective tissue were removed, and the breast muscle was placed in a -20°C refrigerator for later use;

[0007] (4) During slaughter, the left breast muscle was selected for meat quality measurement.

[0008] Preferably, the measurement indicators include meat color, pH, shear force and volatile components.

[0009] Preferably, the surface brightness value L is measured using a LS170 colorimeter. * , redness value a * and yellowness value b * .

[0010] Preferably, three locations are randomly selected on the surface of the pectoral muscle and cut open, and the electrode head of a PHB-4 pH meter is inserted into the cuts one by one, and the reading is taken after the value stabilizes.

[0011] Preferably, the meat sample to be tested is trimmed into a strip of meat sample with a length of 1.0 cm and a thickness of 0.5 cm along the muscle fiber direction, and the shear force is measured using a C-LM3 digital muscle tenderizer.

[0012] Preferably, the volatile components are determined by headspace solid phase microextraction gas chromatography-mass spectrometry equipped with an HP-5MS chromatographic column.

[0013] Preferably, the specific method for determining the volatile components is: weigh 5 g of the sample, cut it into pieces and put it into a 20 mL headspace bottle, place it in a water bath at 60°C for equilibration for 15 minutes, use an aged 75 μm CAR / SPME fiber head extraction needle to extract the volatile flavor substances in the headspace for 40 minutes; after the extraction is completed, insert the injection needle into the GC injection port.

[0014] Preferably, the gas chromatography conditions are as follows: the carrier gas of the HP-5MS column is helium, the thermal desorption temperature is 250°C, the time is 15 min, and there is no splitting; the column temperature program is as follows: the initial temperature is 50°C, and it is maintained for 3 min; the temperature is increased to 100°C at 5°C / min and it is maintained for 2 min; the temperature is increased to 140°C at 4°C / min and it is maintained for 1 min; the temperature is increased to 180°C at 4°C / min and it is maintained for 5 min; the temperature is increased to 250°C at 5°C / min and it is maintained for 5 min; the carrier gas is helium, and the flow rate is fixed at 1.5 mL / min; the mass spectrometry conditions are as follows: the ionization mode is electron bombardment, the electron energy is 70 eV, the ion source temperature is 230°C, the quadrupole temperature is 150°C, and the full scan is 30-550 Da.

[0015] Beneficial Effects

[0016] The present invention provides a method for determining the optimal age of white goose meat for marketing. Compared with the prior art, the method has the following beneficial effects: the method for determining the optimal age of white goose meat for marketing effectively solves the technical problem that the quality of white goose meat at different marketing ages is difficult to evaluate, provides technical support for the breeding of white goose meat and consumers' purchase of white goose meat at different marketing ages, and has good application prospects. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Example 1

[0019] Experimental animals: 200 one-day-old Zhedong White geese were raised in Jiaxing Weidefeng Agricultural Technology Co., Ltd. During the breeding period, the geese were fed and managed in the same manner, with free access to food and water and natural light. When they were 90 and 120 days old, 20 Zhedong White geese of the same age with normal body weight and half male and half female were selected. Feeding was stopped 12 hours before slaughter, and water was free to drink. The geese were killed by jugular vein bleeding on the day of slaughter. After slaughter, the right pectoral muscle was removed, the surface fat and connective tissue were removed, and the geese were transported to the laboratory on ice and placed in a -20℃ refrigerator for use.

[0020] Example 2

[0021] Meat quality index determination: The left breast muscle was selected for meat quality determination during slaughter, and the surface brightness value (L * ), redness value (a * ) and yellowness value (b * ), read the value after it stabilizes, measure three times for each sample and take the average value; take the breast muscle 45 minutes after slaughter, randomly select 3 positions on the surface of the breast muscle and insert the electrode head of the pH meter (PHB-4 type) into the cuts in turn, read the value after it stabilizes, and calculate the average value of the readings at the 3 different cuts; trim the meat sample to be tested into a 1.0 cm long and 0.5 cm thick strip along the muscle fiber direction (remove fascia and fat), and measure the shear force with a digital muscle tenderizer (C-LM3 type), measure each meat sample 3 times, and finally take the average value.

[0022] The muscle nutritional indexes were determined by referring to the direct drying method in GB 5009.3-2016 National Food Safety Standard Determination of Water in Food to determine the water content in the muscle samples; and referring to the Soxhlet extraction method in GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food to determine the fat content in the dried muscle samples.

[0023] Example 3

[0024] Volatile component determination: headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) equipped with HP-5MS chromatographic column (30m×0.25mm×0.25μm) was used. The specific determination method was as follows: 5g of sample was weighed, cut into pieces and placed in a 20mL headspace bottle, placed in a water bath at 60℃ for 15min, and aged with a 75μm The volatile flavor substances were extracted by headspace extraction with a CAR / SPME fiber extraction needle for 40 minutes. After the extraction, the injection needle was inserted into the GC injection port. Gas chromatography conditions: HP-5MS column (30m×0.25mm×0.25μm), carrier gas was helium, thermal desorption temperature was 250℃, time was 15min, no splitting; column heating program: initial temperature 50℃, maintained for 3min; heated to 100℃ at 5℃ / min and maintained for 2min; heated to 140℃ at 4℃ / min and maintained for 1min; heated to 180℃ at 4℃ / min and maintained for 5min; heated to 250℃ at 5℃ / min and maintained for 5min; carrier gas was helium. , fixed flow rate 1.5mL / min; mass spectrometry conditions: ionization mode is electron bombardment (EI), electron energy 70eV, ion source temperature 230℃, quadrupole temperature 150℃, full scan 30-550Da; qualitative method: by matching and comparing with the NIST14 database, the detected volatile compounds are identified, and their retention index (RI) is compared with the RI reported in the literature (Wu Lizhen, Liao Zhiqiang, Shi Yangkai, et al. Analysis of microbial community of fresh goose breast and its influence on volatile flavor [J]. Food Science, 2024, 45(06): 87-96); quantitative method: the relative percentage content is calculated by peak area normalization method.

[0025] Data processing: The independent sample t-test in statistical software SPSS18.0 was used for data variance analysis, and the results were expressed as mean±SEM. P<0.05 indicated a significant difference, P<0.01 indicated a very significant difference, and P>0.05 indicated no significant difference.

[0026] Table 1 Conventional meat quality indicators of Zhedong white geese at different ages

[0027]

[0028] Note: Data in the same column with the same letter or no letter in the shoulder indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0029] As shown in Table 1, the pH of the breast muscle of the Zhejiang White Goose 45min The value, shear force and meat color all changed with the increase of feeding age. Compared with 90-day-old goose, the shear force of 120-day-old goose meat increased significantly. *Value and a * The values ​​decreased significantly; pH45min and meat color b * There was no significant difference in the values.

[0030] Table 2 Comparison of intramuscular fat content of Zhedong white geese at different ages

[0031]

[0032] Note: Data in the same column with the same letter or no letter in the shoulder indicate no significant difference (P>0.05), different lowercase letters indicate significant difference (P<0.05), and different uppercase letters indicate extremely significant difference (P<0.01).

[0033] As shown in Table 2, there were significant differences in the moisture and fat content in the muscles of 90-day-old and 120-day-old Zhejiang white geese; the moisture content of the breast muscle of 120-day-old geese was significantly lower than that of 90-day-old geese, and the intramuscular fat content was significantly higher than that of 90-day-old geese.

[0034] Table 3 Relative contents of volatile substances in Zhedong white geese at different ages

[0035]

[0036]

[0037]

[0038]

[0039] As shown in Table 3, 43 and 48 volatile substances were detected in 90-day-old and 120-day-old Zhejiang white geese, respectively, totaling 53, including 15 aldehydes, 3 esters, 2 ketones, 5 alcohols, 24 hydrocarbons and 4 others. In terms of compound types, there was no significant difference in the number of aldehydes, esters, ketones and alcohols in 90-day-old and 120-day-old geese, while the number of hydrocarbon compounds in 120-day-old geese increased; in terms of main components, the main substances in the goose meat of both ages included hexanal, nonanal, vinyl hexanoate, n-octanol, 1-octen-3-ol, 2-pentylfuran and dimethyl ether. Among the volatile substances detected, aldehydes, esters and alcohols were the main components, accounting for 86.64% and 74.76% of the total volatile components of the two ages, respectively.

[0040] In summary, the pH of 120-day-old goose meat increased; the intramuscular fat content increased; the water content decreased; but the shear force increased and the tenderness became worse; the meat color a * With L * Decrease; there are differences in the content of aldehydes, esters, ketones and hydrocarbons between 90-day-old and 120-day-old goose meat, which is the main source of the flavor difference.

[0041] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0042] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0043] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for determining the optimal age for white goose meat to be put on the market, characterized in that: The following steps are involved: (1) The geese are kept in a consistent manner, with free access to food and water and natural light; (2) When the geese were raised to 90 and 120 days of age, 20 Zhedong white geese of the same age with normal body weight and half male and half female were selected and stopped feeding 12 hours before slaughter, allowing free drinking water; (3) On the day of slaughter, the geese were killed by jugular vein bleeding. After slaughter, the right breast muscle was removed, the surface fat and connective tissue were removed, and the breast muscle was placed in a -20°C refrigerator for later use; (4) During slaughter, the left breast muscle was selected for meat quality measurement.

2. The method for determining the optimal age of goose meat for marketing according to claim 1, characterized in that: The measurement indicators include meat color, pH, shear force and volatile components.

3. The method for determining the optimal age of goose meat for marketing according to claim 1, characterized in that: The surface brightness value L was measured using LS170 colorimeter * , redness value a * and yellowness value b * .

4. The method for determining the optimal age of goose meat for marketing according to claim 1, characterized in that: Randomly select three locations on the surface of the pectoral muscle and cut them open. Insert the electrode head of the PHB-4 pH meter into the cuts one by one and read the values ​​after they stabilize.

5. The method for determining the optimal age of goose meat for marketing according to claim 1, characterized in that: The meat samples to be tested were trimmed into strips with a length of 1.0 cm and a thickness of 0.5 cm along the direction of the muscle fibers, and the shear force was measured using a C-LM3 digital muscle tenderizer.

6. The method for determining the optimal age of goose meat for marketing according to claim 1, characterized in that: The volatile components were determined by headspace solid phase microextraction gas chromatography-mass spectrometry equipped with an HP-5MS column.

7. The method for determining the optimal age of goose meat for marketing according to claim 6, characterized in that: The specific method for determining the volatile components is as follows: weigh 5 g of the sample, cut it into pieces and put it into a 20 mL headspace bottle, place it in a water bath at 60° C. for equilibration for 15 minutes, use an aged 75 μm CAR / SPME fiber head extraction needle to extract the volatile flavor substances in the headspace for 40 minutes; after the extraction is completed, insert the injection needle into the GC injection port.

8. The method for determining the optimal age of goose meat for marketing according to claim 7, characterized in that: Gas chromatography conditions: HP-5MS column carrier gas is helium, thermal desorption temperature is 250℃, time is 15min, no split; column temperature program: initial temperature 50℃, hold for 3min; heat up to 100℃ at 5℃ / min and hold for 2min; heat up to 140℃ at 4℃ / min and hold for 1min; heat up to 180℃ at 4℃ / min and hold for 5min; heat up to 250℃ at 5℃ / min and hold for 5min; carrier gas is helium, fixed flow rate is 1.5mL / min; mass spectrometry conditions: ionization mode is electron bombardment, electron energy is 70eV, ion source temperature is 230℃, quadrupole temperature is 150℃, full scan is 30-550Da.

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