The Effect Of Brine And Processing Technology On The Basic Quality And Flavor Of Salted Goose

The salted goose,as a famous eating in Yangzhou,are popular in the whole country for their fresh,fragrant and other flavors.In production,people are accustomed to dividing the brine into new brine and old brine.The new brine is produced by boiling goose with a certain concentration of salt water and spices such as onion,ginger,star anise and fennel,while the old brine is gradually formed by repeated use of the new brine.In theory,some soluble substances in the goose will slowly blend into the brine which gives the brine a more fragrant and mellow flavor with the continuous use of brine.Generally,the quality of brine plays a decisive role in the quality of salted goose.However,the research on the important factors of brine is still relatively rare.At present,the pickling and boiling of goose meat is the more common process that has an important influence on the flavor of salted goose.However,with the development and innovation,some different production and processing methods have been Produced.For example,choosing the methods of drying,refrigerating or direct cooking after the goose meat has been marinated.This topic focuses on the research of brine and process.On the one hand,it analyzes the differences between new brine and old brine in details.On the other hand,it explores the influence of different sorts of brine and processes on the basic quality and flavor of salted goose,hoping to provide a certain theoretical basis for the process optimization or standard establishment of salted goose.1.Basic composition and flavor characteristics of salted goose brineThis experiment simulates the formation process of old brine and explores the differences between new brine and old brine under the premise of uniform formulation.The results show that the pH value,protein content,fat content and ash content of the old brine are higher than that of new brine during the use of brine.The total number of colonies,nitrite and TBA don’t exceed the national food hygiene standards.The volatile flavors in the new brine are mainly hydrocarbons,aldehydes and alcohols,while the old brine are mainly hydrocarbons,aldehydes and aromatic compounds.Compared with new brine,the content of alcohols and hydrocarbons in the old brine is decreased,and the content of aldehydes,esters,ketones,heterocyclic compounds,aromatic compounds,sulfur and nitrogen compounds is increased.Besides,the content of free amino acids and nucleotides in the old brine is significantly higher than that in the new brine,especially the umami amino acids such as glutamic acid and aspartic acid,guanylic acid and inosinic acid,which is the important factor that makes the old brine tasty.2.Effect of brine on basic quality and flavor of salted gooseThis experiment applies new brine and old brine to produce salted goose through traditional processing techniques,and compares the different of basic quality and flavor of the salted goose produced by different brine.The results show that the new and old brine have no significant effect on the protein,fat,moisture content and shearing force of the salted goose,but have a significant effect on the color of the goose meat,which gives the goose different color.Different types of brine have different types and contents of flavor substances in salted goose.After marinating goose meat with old brine,the content of aldehydes,ketones,acids and nitrogen compounds is higher than that of goose marinated by new brine.After being cooked into salted goose with old brine,the aldehydes,esters,ketones,aromatic compounds and nitrogen-containing compounds are higher than the goose cooked with new brine,which may have an important influence on the formation of salted goose flavor.Most of the goose marinated and cooked with old brine has higher free amino acids and nucleotides than the corresponding new brine group,especially some lower-value free amino acids such as glutamic acid,alanine and inosine acids and other factors which have an important effect on the taste of goose.After sensory evaluation,it is found that salted goose processed with old brine has a higher overall score.3.Effect of processing technology on basic quality and flavor of salted gooseThis experiment applies three different processes to make salted goose and compares the difference of basic quality and flavor of salted goose under different processes.The drying process is beneficial to increase the fat and protein content of raw goose meat,and in the finished salted goose,the fat and protein content of the drying group is also the highest,which may give the salted goose better quality characteristics.The drying process can increase the total amount of free amino acids and nucleotides in the salted goose,especially aspartic acid,threonine and inosinic acid,which has a positive effect on the taste of the salted goose.After refrigerated treatment,the content of some odorless amino acids and bitter amino acids in goose meat increases,but the content of sweet amino acids such as umami amino acids and serine decreases,which may adversely affect the taste of goose.The drying process can significantly increase the content of alcohols,esters,aromatics,acids and nitrogen compounds in goose meat.In the drying treatment group,the esters,ketones,acids and nitrogen compounds in goose are significantly increased,which may have a significant impact on flavor.The refrigeration process can increase the content of hydrocarbons,alcohols and acids in goose meat.The content of hydrocarbons,acids and nitrogen compounds in salted goose in the refrigeration treatment group is significantly increased.Both the refrigeration and drying processes have an important influence on the main flavor components of the salted goose.After sensory evaluation,it is found that the salted goose in drying treatment group has the highest comprehensive score.