Optimization of ultra-high pressure on texture properties of goose breast

摘要

In this paper, the conditions of ultra-high pressure was optimized by Response Surface Methodology. Goose breast meat were subjected to ultra-high pressures of 100, 200, 300, 400 and 500 MPa for 10, 15, 20, 25 and 30 min at 20 °C. Subsequently the texture properties of the products were determined. The effects of pressure and holding time significantly influenced the hardness values. The hardness significantly decreased after ultra-high pressure treatment. The influence of pressure and holding time on the hardness was examined by statistical response surface methodology (RSM). The result showed that pressure (213 MPa) and holding time (15.35 min) at 20 °C was helpful to decrease the hardness 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.