Effects of Different Heating Methods on Edible Quality of Salted Goose

In order to obtain a better heating method for salted goose products,the effects of three heating methods(microwave,steaming,boiling)on the quality of salted goose products were compared by using Zhedong salted goose as raw materials,and the physical and chemical properties of the products,including moisture content,pH,shear force,and color,were determined as well. Meanwhile,analysis of fatty acids and volatile flavors of the products were measured by gas chromatography-mass spectrometry(GC-MS). The results showed that the microwave treatment significantly reduced the moisture content of the product(p<0.05),which was only 44.35%. The water content of the cooked salted goose was up to 68.62%,and the steamed salted goose had the minimum shear force value of 14.54 N with the best tenderness. There was no significant difference in the pH of the products obtained by cooking and microwave treatment. In terms of L^* value,the highest value was 50.39 after cooking,and the steaming and microwave heating process will completely preserve the surface color of salted goose. At the same time,steamed salted goose have the best flavor,up to 42 species volatile components,with hydrocarbons and esters are relatively high,followed by boiling and microwave treatments,while boiled salted goose products have more alcohols and aldehydes. The content of unsaturated fatty acids and monounsaturated fatty acids in salted goose with boiling treatment was up to 71.02% and 52.13%,respectively. The content of saturated fatty acids and polyunsaturated fatty acids in microwave treatment products was the highest,which were 30.86% and 19.93%,respectively. On the whole,salted goose has good sensory quality and better nutritional value under boiling treatment. These results provide a basis for the heating method of salted goose products.