Optimization of Goose Meat Composite Tender Agent by Response Surface Methodology

Abstract:

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In this study, the goose meat was used as raw material and the formula of composite tender agent was optimized by Response Surface Methodology. Goose breast meat were soaked with exogenous protease of plants, phosphate and Ca2+ for 3 hours at 2 °C. The influence of different composite tender agent on the water-holding capacity was examined by statistical response surface methodology (RSM). The result showed that papain 6.16 U/g, compound phosphate 0.308 % and calcium chloride 0.133 % was helpful to increase the tenderization of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.

Info:

Periodical:

Key Engineering Materials (Volumes 480-481)

Edited by:

Yanwen Wu

Pages:

1525-1529

DOI:

10.4028/www.scientific.net/KEM.480-481.1525

Citation:

H. Y. Gao et al., "Optimization of Goose Meat Composite Tender Agent by Response Surface Methodology", Key Engineering Materials, Vols. 480-481, pp. 1525-1529, 2011

Online since:

June 2011

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Price:

$35.00

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