Research on a new process of reconstituted landess goose steak.

ABSTRACT: 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

SUBMITTER: Zhang S 

PROVIDER: S-EPMC11758398 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature