Research on a new process of reconstituted landess goose steak
The primary product currently sold from Anser cygnoides is foie gras, with limited research conducted on the processing of Anser cygnoides meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlet...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752401006X |
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| author | Saisai Zhang Hanrui Wang SiYuan Li Junjie Zhang Linwu Zhuang Shengfu Li |
| author_facet | Saisai Zhang Hanrui Wang SiYuan Li Junjie Zhang Linwu Zhuang Shengfu Li |
| author_sort | Saisai Zhang |
| collection | DOAJ |
| description | The primary product currently sold from Anser cygnoides is foie gras, with limited research conducted on the processing of Anser cygnoides meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlets using Anser cygnoides meat as the main ingredient, aiming for a compact structure and intact shape after frying. The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics. Through single-factor and response surface tests, the optimal process parameters were determined as follows: a compound enzyme addition of 3.5 %, a tumbling time of 4 h, and a forming time of 10 h. Under these conditions, the bonding strength measured 34.950 g/cm2, and the reconstituted goose cutlet exhibited strong cohesion while maintaining its shape after frying. |
| format | Article |
| id | doaj-art-63e3d01cbd4647d481a70e63e36fcacb |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-63e3d01cbd4647d481a70e63e36fcacb2025-02-12T05:32:02ZengElsevierFood Chemistry: X2590-15752025-01-0125102118Research on a new process of reconstituted landess goose steakSaisai Zhang0Hanrui Wang1SiYuan Li2Junjie Zhang3Linwu Zhuang4Shengfu Li5School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, ChinaSchool of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, ChinaSchool of Physics and Astronnmy, The University of Edinburgh, UKSchool of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang, China; Corresponding authors at: School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, ChinaSchool of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China; Corresponding authors at: School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.The primary product currently sold from Anser cygnoides is foie gras, with limited research conducted on the processing of Anser cygnoides meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlets using Anser cygnoides meat as the main ingredient, aiming for a compact structure and intact shape after frying. The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics. Through single-factor and response surface tests, the optimal process parameters were determined as follows: a compound enzyme addition of 3.5 %, a tumbling time of 4 h, and a forming time of 10 h. Under these conditions, the bonding strength measured 34.950 g/cm2, and the reconstituted goose cutlet exhibited strong cohesion while maintaining its shape after frying.http://www.sciencedirect.com/science/article/pii/S259015752401006XReconstituted goose steakFormulaSensory scoreProcess research |
| spellingShingle | Saisai Zhang Hanrui Wang SiYuan Li Junjie Zhang Linwu Zhuang Shengfu Li Research on a new process of reconstituted landess goose steak Food Chemistry: X Reconstituted goose steak Formula Sensory score Process research |
| title | Research on a new process of reconstituted landess goose steak |
| title_full | Research on a new process of reconstituted landess goose steak |
| title_fullStr | Research on a new process of reconstituted landess goose steak |
| title_full_unstemmed | Research on a new process of reconstituted landess goose steak |
| title_short | Research on a new process of reconstituted landess goose steak |
| title_sort | research on a new process of reconstituted landess goose steak |
| topic | Reconstituted goose steak Formula Sensory score Process research |
| url | http://www.sciencedirect.com/science/article/pii/S259015752401006X |
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