皖西白鹅腌制优化工艺设计及对鹅肉品质影响

Processing improvement design of dry-cured Wanxi white goose and its effects on goose quality

以皖西白鹅为研究对象,通过L9(34)正交试验,以挥发性盐基氮(TVBN)、L*值和TBARS值为参考指标,对香辛料腌制工艺进行优化,并以优化工艺条件得到的风鹅与传统腌制工艺得到的风鹅品质作比较。结果表明,正交试验优化出风鹅腌制的最佳工艺条件为:食盐添加量6%,花椒和大茴香添加量2%,花椒和大茴香添加比例7∶3,各因素的影响顺序为花椒和大茴香添加量>食盐添加量>花椒和大茴香添加比例。在此条件下加工的风鹅在盐分含量降低情况下不但保持了风鹅固有特殊风味而且提高了鹅肉的品质。

Wanxi white goose was used as raw materials in the experiment. Optimization of spice curing processing was performed by the L9（34） orthogonal experiment using total volatile basic nitrogen （TVBN）, L＊ value and carbonyl value （TBARS） as reference index. The parameters and conditions were optimized for production of dry-cured goose for further comparison with the traditional factory product. The results showed that the optimal curing processing conditions which included 6% salt, 2% Chinese peppers and Fructus anisi stellatia in 7：3 proportion were deduced by orthogonal experimental design. The order of the factors was Chinese peppers and Fructus anisi stellati additive〉salting content〉Chinese peppers and Fructus anisi stellati proportion. Although salt content was decreased, inherent special flavor of dry-cured goose was retained and goose quality was improved in the above processing conditions.