Abstract:

The effects of different tenderization treatments on the color of goose meat were investigated. The results showed
that the L*, a* and b* values decreased after low temperature treatment, and the total amount of myoglobin also decreased
during the early stage of low temperature treatment, but increased within 24–48 h. There was no significant difference in the
proportion of oxygenated myoglobin (MbO2) under the condition of low temperature. On the other hand, the proportion of
metmyoglobin (MetMb) and deoxy-myoglobin (deoxyMb) showed the opposite trend. The L* value of goose meat treated
by papain increased, while a* and b* values changed little. Meanwhile, significant effect of papain on the proportions of
three myoglobins was observed, and the proportion of MetMb showed the lowest value when the treatment with 6 U/g of
papain lasted 70 min. The L* and b* values of goose meat treated by compound phosphate declined while a* value showed
no significant difference. In addition, the proportions of MbO2 and deoxyMb increased obviously after being treated by
compound phosphate, and the proportion of MetMb was extremely low. To sum up, both papain and compound phosphate
treatments were beneficial for maintaining or improving the color of goose meat.

Key words: low-temperature treatment, papain, phosphate, goose meat, color, myoglobin