| Wanxi white goose was used as raw materials in the experiment. Optimization of spice curing processing was performed by the L9(34) orthogonal experiment using total volatile basic nitrogen (TVBN), L* value and carbonyl value (TBARS) as reference index. The parameters and conditions were optimized for production of dry-cured goose for further comparison with the traditional factory product.The results showed that the optimal curing processing conditions which included 6% salt, 2% Chinese peppers and Fructus anisi stellatia in 7颐3 proportion were deduced by orthogonal experimental design. The order of the factors was Chinese peppers and Fructus anisi stellati additive跃salting content跃Chinese peppers and Fructus anisi stellati proportion. Although salt content was decreased, inherent special flavor of dry-cured goose was retained and goose quality was improved in the above processing conditions. |
