Processing method capable of inhibiting over-cooked taste of goose meat

Abstract

The invention belongs to the technical field of food processing, and discloses a processing method capable of inhibiting over-cooked taste of goose meat. The processing method comprises the following steps: pickling goose meat with a pickling solution containing a yeast extract, a rosemary extract and table salt, then performing integrated cooking, performing low-temperature cooling, and then performing overall vacuum packaging and cold storage. According to the processing method disclosed by the invention, the goose meat is pickled by adding the yeast extract and the rosemary extract in different proportions into the pickling liquid of the goose meat, then integrated cooking is performed, and vacuum packaging and refrigeration are performed after low-temperature cooling. The color, texture and flavor of the goose meat can be effectively improved, fat oxidation of the goose meat is delayed, and generation of over-cooked taste is inhibited.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method capable of inhibiting the overcooked taste of goose meat. Background Art

[0002] Lionhead goose is a high-quality goose meat variety in the Chaoshan area of ​​Guangdong. Goose meat is rich in nutritional value and is deeply loved by consumers because of its low fat, low cholesterol and high protein characteristics. However, after processing and storage, goose meat will produce an unpleasant smell described as "rancid, stale or cardboard smell", which is collectively referred to as "overcooked taste", which causes the quality of goose meat products to deteriorate, affects consumer acceptance, and is not conducive to the development of goose meat products. Existing studies generally believe that the "overcooked taste" mainly comes from the quality deterioration caused by excessive oxidation of proteins and lipids. On the other hand, most of the cooked goose meat products on the market are refrigerated storage foods and need to be reheated before consumption. The reheating process will aggravate the production of the "overcooked taste" of goose meat. Therefore, how to control the production of "overcooked taste" in goose meat is an urgent problem to be solved in order to improve the edible quality of goose meat.

[0003] Ren Zhiwei (2012) and others believed that the flavor substances related to the overcooked taste of cooked duck products are low-level aldehydes, alcohols and 2,3-octanedione such as valeraldehyde, hexanal, heptanal, octanal, nonanal, malondialdehyde, pentanol, hexanol, etc. The main reason for the production of these compounds is the oxidation of phospholipids. Yang Jiao (2020) and others believed that the odor substances of overcooked fish paste gel are fatty aldehyde compounds such as hexanal, nonanal, octanal, heptanal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, 1-octen-3-ol and (E)-2-octen-1-ol.

[0004] At present, the invention patent with publication number CN113854501A discloses "A meat processing method capable of improving food quality and inhibiting over-cooked taste". By adding a specific combination of essential oils to the marinade of raw meat, the color, texture and flavor of various meat products can be effectively improved, and the production of over-cooked taste can be inhibited.

[0005] The invention patent with publication number CN111887403A discloses "A method for preparing a surimi gel product and the use of yeast extract in preparing a surimi gel product", which can effectively inhibit the overcooked taste in the surimi gel product and preserve the fish flavor of the surimi gel product. However, this method only uses yeast extract, and there is no related research report on using yeast extract and rosemary extract in combination to eliminate the overcooked taste of goose meat and improve the flavor of goose meat.

[0006] The invention patent with publication number CN102365993A discloses a compound preparation for inhibiting the bad flavor produced by high temperature sterilization of meat products. It can inhibit and reduce the bad flavor produced during high temperature sterilization by using component one: ginger extract, garlic extract, onion extract, star anise extract, cinnamon extract, licorice extract, liquor and vegetable oil; component two: hydrolyzed vegetable protein and yeast extract; component three: xanthan gum, modified starch and water; component four: I+G, rosemary and tea polyphenols. However, the composition of the compound preparation is complex and does not show the synergistic effect of yeast extract and rosemary. Summary of the invention

[0007] In view of the shortcomings and deficiencies of the above prior art, the purpose of the present invention is to provide a processing method capable of suppressing the overcooked taste of goose meat, so as to promote the further development of the goose meat industry.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A processing method capable of suppressing the overcooked taste of goose meat comprises the following steps:

[0010] The goose meat is marinated with a marinade containing yeast extract, rosemary extract and salt, and then cooked and cooled at low temperature before being vacuum packed and refrigerated as a whole.

[0011] Further preferably, the goose meat raw material is fresh goose meat or frozen goose meat that has been cleaned and viscera removed. If frozen goose meat is used, it is thawed at 0-4°C until the core temperature is greater than 0°C before use.

[0012] Further preferably, the rosemary extract is a fat-soluble rosemary extract whose effective ingredients include carnosic acid and rosmarinol. The rosemary extract can be purchased on the market. The fat-soluble rosemary extract used in the present invention can more effectively cooperate with yeast extract to inhibit the oxidation process of oil at various stages.

[0013] More preferably, the yeast extract is added in an amount of 0.5% to 2.5% of the mass of the goose meat. Yeast extract is a common raw material in the field of food seasoning and can be purchased on the market.

[0014] Further preferably, the added amount of the rosemary extract is 0.15% to 2% of the mass of the goose meat.

[0015] Further preferably, the added amount of the salt is 0.4% to 1% of the mass of the goose meat.

[0016] Further preferably, the mass ratio of the goose meat to the pickling liquid is 500:450-500.

[0017] More preferably, the pickling refers to pickling at 0-4°C refrigerated conditions for 0.5-1h.

[0018] Further preferably, the integrated cooking condition is cooking in a 150-200W microwave oven for 10-20min.

[0019] More preferably, the refrigeration refers to refrigeration at 0-4°C.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention provides a processing method capable of inhibiting the overcooked taste of goose meat, wherein yeast extract and rosemary extract of different proportions are added to the pickling liquid of goose meat to pickle the goose meat, and then the goose meat is cooked in an integrated manner, cooled at low temperature, and then vacuum-packed and refrigerated. The color, texture and flavor of goose meat can be effectively improved, and the oxidation of goose meat fat can be delayed and the generation of overcooked taste can be inhibited. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The POV value measurement results of goose meat samples of the embodiment and the comparative example after storage for different time periods are shown in the figure;

[0023] Figure 2 The graph is a result of measuring TBARS values ​​of goose meat samples of the embodiment and comparative example after storage for different time periods;

[0024] Figures 3 to 6 The electronic nose radar graphs and PCA graphs of the goose meat samples of the embodiment and the comparative example after refrigeration for 1 day, 3 days, 6 days and 9 days, respectively. DETAILED DESCRIPTION

[0025] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0026] Example 1 (YR1 group)

[0027] A processing method capable of suppressing the overcooked taste of goose meat in this embodiment comprises the following steps:

[0028] After the lion-head goose is thawed, the internal organs are removed and cleaned. According to weight, 500 parts of goose meat are taken, 4 parts of salt, 500 parts of distilled water, 2.5 parts of yeast extract and 0.75 parts of rosemary extract (Guangzhou Hecheng Sanxian Technology Co., Ltd., product brand P341A) are added, and marinated for 1 hour under 0-4°C refrigeration conditions. The marinated goose meat and the marinade are cooked in a 200w microwave oven for 20 minutes to obtain a cooked goose meat product sample. After the goose meat sample is cooled, it is sealed in a vacuum bag and stored in a refrigerated environment at 0-4°C.

[0029] Example 2 (YR2 group)

[0030] A processing method capable of suppressing the overcooked taste of goose meat in this embodiment comprises the following steps:

[0031] After the lion-head goose is thawed, the internal organs are removed and cleaned. According to weight, 500 parts of goose meat are taken, 4 parts of salt, 500 parts of distilled water, 7.5 parts of yeast extract and 0.75 parts of rosemary extract are added, and marinated for 1 hour under 0-4°C refrigeration conditions. The marinated goose meat and the marinating liquid are steamed in a 200w microwave oven for 20 minutes to obtain a cooked goose meat product sample. After the goose meat sample is cooled, it is sealed in a vacuum bag and stored in a refrigerated environment at 0-4°C.

[0032] Example 3 (YR3 Group)

[0033] A processing method capable of suppressing the overcooked taste of goose meat in this embodiment comprises the following steps:

[0034] After the lion-head goose is thawed, the internal organs are removed and cleaned. According to weight, 500 parts of goose meat are taken, 4 parts of salt, 500 parts of distilled water, 12.5 parts of yeast extract and 0.75 parts of rosemary extract are added, and marinated for 1 hour under 0-4°C refrigeration conditions. The marinated goose meat and the marinating liquid are cooked in a 200w microwave oven for 20 minutes to obtain a cooked goose meat product sample. After the goose meat sample is cooled, it is sealed in a vacuum bag and stored in a refrigerated environment at 0-4°C.

[0035] Comparative Example 1 (CK Group)

[0036] Compared with Example 1, this comparative example does not add yeast extract and rosemary extract during the processing, and the rest is the same.

[0037] Comparative Example 2 (YE Group)

[0038] Compared with Example 3, this comparative example does not add rosemary extract during the processing, and the rest is the same.

[0039] Comparative Example 3 (RE Group)

[0040] Compared with Example 3, this comparative example does not add yeast extract during the processing, and the rest is the same.

[0041] 1. Effective verification of the color improvement of the products obtained in the above examples and comparative examples

[0042] The color of the goose meat samples after storage for different time periods was measured using a colorimeter. The results are shown in Table 1.

[0043] Table 1

[0044]

[0045] As shown in Table 1, on the first day, the L* value of the sample in Comparative Example 3 was significantly lower than that of Comparative Example 1 (P<0.05). On the third, sixth, and ninth days, the six treatment methods had no significant difference in the L* value of goose meat (P>0.05), indicating that the addition of yeast extract and rosemary extract had little effect on the L* value of goose meat. The a* value is the red-green color. The a* value of each group of samples decreased significantly with the extension of storage time (P<0.05), which may be related to the fact that the oxidation of goose meat lipids during refrigeration produces free radicals, which aggravates the oxidation degree of myoglobin and hemoglobin. On the first to third days of storage, the a* values ​​of Examples 1 to 3 gradually increased with the increase in the amount of yeast extract added, and the a* value of Example 3 was higher than that of Comparative Example 1. This may be because the yeast extract has the effect of delaying the oxidation of myoglobin and stabilizing the redness of goose meat in a short time. There was no significant difference in the b* values ​​of the examples during the cold storage period. On the 9th day, the b* value of Example 1 was significantly different from that of Comparative Example 1 (P<0.05), indicating that the combination of a small amount of yeast extract and rosemary extract can effectively reduce the b* value of goose meat and make the meat present a better color. This shows that the processing method of the present invention better maintains the color of the product.

[0046] 2. Effective verification of the texture improvement of the products obtained from the above examples and comparative examples

[0047] The texture of the goose meat samples after storage for different time periods was measured using a texture analyzer. The results are shown in Table 2.

[0048] Table 2

[0049]

[0050]

[0051] It can be concluded from Table 2 that the hardness and stickiness of Comparative Example 3 increased significantly with the extension of storage days (P<0.05), but were still significantly lower than those of Comparative Example 1 at the 9th day (P<0.05). At 1, 3, and 6 days, the hardness and stickiness of Examples 1 to 3 were not significantly different from those of Comparative Example 1, but the hardness of Example 3 decreased significantly during refrigeration (P<0.05). In the first 6 days of refrigeration, the chewiness of Example 2 was significantly higher than that of Comparative Example 1 (P<0.05), which indicates that the sample of Example 2 can have better chewiness at the beginning of refrigeration. In summary, the synergistic effect of yeast extract and rosemary extract added in moderate amounts can well increase the chewiness of goose meat, and has no obvious effect on hardness, elasticity, and stickiness, which is beneficial to improving product quality.

[0052] 3. Effective verification of the improvement of the peroxide value of the products obtained in the above embodiments and comparative examples

[0053] The POV values ​​of the goose meat samples of the above embodiments and comparative examples after storage for different time periods were measured with reference to the first titration method in GB5009.227-2016 "Determination of Peroxide Value in Foods of National Food Safety Standard". The results are shown in Table 1. Figure 1 .

[0054] Depend on Figure 1 The results show that during the storage process, the peroxide values ​​of Examples 1 to 3 and Comparative Examples 2 to 3 generally showed an upward trend, but decreased on the 6th day. The POV values ​​of Comparative Examples 1 and 3 increased significantly (P < 0.05), and the POV value of Comparative Example 2 was greater than that of Comparative Example 1 during the storage time of 1 to 9 days, indicating that the addition of yeast extract will cause goose meat to accumulate more primary lipid oxides. After refrigeration for 1 day, the POV value of Comparative Example 1 increased by only 0.09g / 100g compared with Comparative Example 3, while after refrigeration for 9 days, the POV value of Comparative Example 1 increased by 0.791g / 100g compared with Comparative Example 3. It can be seen that with the increase in storage days, the POV value of Comparative Example 1 increased more and more obviously, while the oxidation process of goose meat with the addition of rosemary extract was inhibited, exerting its antioxidant effect. During the storage process, there was no significant difference in the POV values ​​of Examples 1 to 3, and Comparative Example 3 did not show a better antioxidant effect. This may be due to the further decomposition of the primary oxides to produce small molecules such as fatty acids, some of which are extremely unstable and quickly decompose to form substances such as malondialdehyde, so the accumulated hydroperoxides did not change significantly. However, the POV values ​​of the three groups were lower than those of Comparative Example 1, indicating that the interaction between the addition of the two extracts had a better antioxidant effect.

[0055] IV. Effective verification of lipid oxidation improvement of the products obtained in the above examples and comparative examples

[0056] The TBARS values ​​of the goose meat samples of the above embodiment and comparative example after storage for different time periods were measured by spectrophotometry according to the second method in GB5009.181-2016 "Determination of malondialdehyde in food, national food safety standard". The results are shown in Table 1. Figure 2 .

[0057] Depend on Figure 2It can be seen that the TBARS values ​​of Examples 1 to 3 and Comparative Examples 2 to 3 all showed an upward trend with the increase of storage days (P < 0.05), which shows that the fat oxidation degree of goose meat is continuously deepened with the increase of storage time. When the storage time is refrigerated for 1 to 3 days, the TBARS value of Comparative Example 2 is lower than that of the CK group, and when the storage time is refrigerated for 6 to 9 days, the TBARS value of Comparative Example 2 increases rapidly and exceeds that of the control group, which indicates that yeast extract can effectively inhibit the oxidation process of fat in the initial stage of storage. This inhibitory effect may be due to the rich glutathione component in yeast extract, and glutathione is a low molecular weight antioxidant substance that can independently exert an antioxidant effect, but as the storage days increase, adding yeast extract alone will accelerate the oxidation of fat. After adding rosemary extract, the TBARS values ​​of the samples in each treatment group were significantly lower than those in comparative example 1 (P < 0.05). This may be because rosemary extract contains carnosic acid, rosmarinol, etc. These antioxidant components effectively remove various free radicals by chelating metal ions, thereby terminating the auto-oxidation reaction and inhibiting lipid peroxidation. When the two extracts are mixed and added, the effect of reducing the increase in the TBARS value of the sample is more obvious. Among them, Example 3 always shows a lower TBARS value than other treatment groups during the entire storage period, indicating that the interaction between yeast extract and rosemary extract can strongly inhibit the fat oxidation of goose meat and reduce the generation of oxidation products of unsaturated fatty acids such as malondialdehyde, and the more yeast extract added in combination with rosemary extract is more conducive to reducing the degree of fat oxidation in goose meat.

[0058] 5. Effective verification of the improvement of flavor quality of the products obtained from the above examples and comparative examples

[0059] The odor of the goose meat samples of the above embodiments and comparative examples after storage for different time periods was measured by electronic nose, and the detection results were analyzed by PCA. The results are shown in Figure 3 (Refrigerate for 1 day), Figure 4 (Refrigerated 3D), Figure 5 (Refrigerate for 6 days) and Figure 6 (Refrigerate for 9 days).

[0060] Depend on Figures 3 to 6It can be seen from the radar chart that when refrigerated for 1 day, W1W, W5S, W1S, and W2W are the four sensors that contribute the most to volatile flavor components, and are relatively sensitive to sulfur compounds, nitrogen oxides, alkanes, aromatic compounds, and sulfur organic compounds, respectively. There are obvious differences between Comparative Example 1 and the other groups in W5S and W1W sensors. As the number of days of refrigeration increases, the W1S and W2W sensor signal response values ​​of Examples 1 to 3 and Comparative Examples 2 to 3 first decrease and then tend to stabilize. The W5S and W1W sensor signal response values ​​of Comparative Example 1 group generally show an increasing trend, indicating that the odor generated by Comparative Example 1 during refrigeration, such as sulfurized odor, gradually increases. This may be because the fat and protein of the goose meat in Comparative Example 1 are over-oxidized as the refrigeration time increases, and decarboxylation and deamination reactions occur under the action of microbial metabolism, and further metabolism and accumulation of certain volatile flavor substances lead to unpleasant odors. The electronic nose results of the other groups showed that when refrigerated for 3 to 6 days, the response values ​​of the ten sensors were not much different and were significantly lower than those of Comparative Example 1. This to a certain extent verified that the increased degree of fat oxidation in goose meat without adding any substances may be one of the reasons for the deterioration of the goose meat flavor, and the addition of yeast extract and rosemary extract can better inhibit the generation of this odor.

[0061] Depend on Figures 3 to 6 From the PCA graph of the electronic nose in the figure, it can be seen that the cumulative contribution rates of principal component 1 and principal component 2 for refrigeration 1, 3, 6, and 9 days are 88.5%, 95.1%, 96.4%, and 93.6%, respectively, indicating that the main information of sample differences has been included, which can show the overall characteristics of the samples and further clarify the differences in the flavor characteristics of goose meat treated differently. In the PCA graph, there is basically no overlap between the data of comparative example 1 and the other groups, proving that the electronic nose can better distinguish the odor before and after adding yeast extract and rosemary extract. After refrigeration for 3, 6, and 9 days, the spatial distance between the principal component of comparative example 2 and other treatment groups is far, and there are obvious differences in flavor composition. However, compared with Examples 1 to 3, most of the data overlapped at the beginning of storage, indicating that different additions of yeast extract and rosemary extract combined at the beginning of storage cannot effectively distinguish the volatile flavor of goose meat, which is consistent with the results of the electronic nose radar graph.

[0062] VI. Effective verification of the inhibition of overripe taste of the products obtained from the above examples and comparative examples

[0063] The odor of the goose meat samples of the above embodiments and comparative examples was measured by gas chromatography-mass spectrometry. The results are shown in Table 3.

[0064] Table 3

[0065]

[0066]

[0067]

[0068]

[0069]

[0070]

[0071]

[0072]

[0073]

[0074]

[0075]

[0076]

[0077]

[0078]

[0079]

[0080]

[0081]

[0082] From the results in Table 3, it can be seen that alcohol, aldehyde and ketone compounds are the main flavor components in the goose meat samples. It can be seen from the addition of different ratios of yeast extract and rosemary extract that the total content of the key odor components of the "overripe taste" in Examples 1 and 2 is much lower than that in Comparative Example 1 without any added exogenous substances, and the "overripe taste" in the product of Example 1 is more effectively controlled. As can be seen from Table 3, the addition of yeast extract and rosemary extract alone in Comparative Examples 2 and 3 had no significant effect on the relative content of saturated fatty aldehydes such as valeraldehyde, heptanal, nonanal, etc., but the addition of different ratios of yeast extract and rosemary extract in Examples 1 to 3 significantly reduced the contents of valeraldehyde, heptanal, nonanal, and trans-2-decenal in the goose meat samples. Examples 1 to 3 also significantly reduced ketone and alcohol compounds such as 2-heptanone with cinnamon flavor, 3-hydroxy-2-butanone with yogurt flavor, 3-octen-2-one with herbal flavor, and 1-octen-3-ol with grassy flavor. The formation of these compounds is related to the oxidation of unsaturated fatty acids. It can be seen that the combination of yeast extract and rosemary extract inhibits the oxidation of unsaturated fatty acids in the goose meat samples to a certain extent, thereby improving the product flavor.

[0083] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A processing method capable of suppressing the overcooked taste of goose meat, characterized in that: The steps include: The goose meat is marinated with a marinade containing yeast extract, rosemary extract and salt, and then cooked and cooled at low temperature before being vacuum packed and refrigerated as a whole.

2. A processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The goose meat raw material is fresh goose meat or frozen goose meat that has been cleaned and viscera removed. If frozen goose meat is used, it is thawed at 0-4°C until the core temperature is greater than 0°C before use.

3. A processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The rosemary extract adopts a fat-soluble rosemary extract whose effective ingredients include carnosic acid and rosmarinol.

4. A processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The added amount of the yeast extract is 0.5% to 2.5% of the mass of the goose meat.

5. The processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The added amount of the rosemary extract is 0.15% to 2% of the mass of the goose meat.

6. The processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The added amount of the salt is 0.4% to 1% of the mass of the goose meat.

7. A processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The mass ratio of the goose meat to the pickling liquid is 500:450-500.

8. The processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The pickling refers to pickling at 0-4°C refrigeration conditions for 0.5-1h.

9. The processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The integrated cooking condition is cooking in a 150-200W microwave oven for 10-20 minutes.

10. The processing method capable of suppressing the overcooked taste of goose meat according to claim 1, characterized in that: The refrigerated storage refers to refrigerating in an environment of 0 to 4°C.

Images