Effects of High Hydrostatic Pressure-assisted Enzymatic Tenderization on the Quality of Goose Meat during Storage

QU Ruipeng; LIN Yiyun; ZHANG Huipeng; TANG Daobang; LIU Xueming; WANG Zhitong; LIN Yaosheng

doi:10.13982/j.mfst.1673-9078.2025.2.1499

Abstract：Untreated lionhead goose meat was used as the control group(CK),whereas three experimental groups were formed by treating lionhead goose meat with papain(E),conducting high hydrostatic pressure(HHP)treatment,and combining HHP and E treatments(HHP+E).The quality characteristics of goose meat subjected to different treatments during the storage period(at 4 ℃)were analyzed.The color,pH,cooking loss rate,tenderness,lipid oxidation(thiobarbituric acid reactive substances[TBARS]value),total volatile basic nitrogen(TVB-N)content,and total number of colonies,were determined.The results showed that during the storage period of 0-12 days,the a*and b*value changes of goose meat under 300 MPa were similar to those of the CK group,and the L*value gradually approached that of the CK as the storage duration increased.The shear force of goose meat treated with HHP+E was significantly lower than that of the other three groups,and changes in the pH of the HHP+E were similar to those of the CK group.These results confirmed that HHP+E treatment maintained the texture of goose meat within the acceptable range.HHP treatment promoted an increase in the TBARS value,whereas increased lipid oxidation was alleviated by HHP+E.In summary,after 12 days of storage at 4 ℃,for goose meat subjected to HHP+E treatment(300 MP/15 min),the TBARS value was 0.35 mg/kg,TVB-N content was 9.18 mg/100 g,and total number of microbial colonies was 6.47 lg CFU/g.These values are consistent with the general recommended standards for fresh meat.Therefore,HHP+E tenderization treatment not only improves the tenderness of goose meat but also contributes to the enhanced quality of goose meat during storage.These findings provide a reference for the modern processing and preservation technology of goose meat.