Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein

The effects of high hydrostatic pressure assisted enzymatic treatment on the texture and myofibril protein of goose meat were investigated. Samples of goose meat were vacuum-packed, pressurized and distributed into seven groups: control, enzyme treatment and high hydrostatic pressure (100–500 MPa) assisted enzyme treatment. Texture, water holding capacity and myofibril protein microstructure were analyzed. High hydrostatic pressure assisted enzyme treatment affected the hardness, water holding capacity and color of the product, and modified its myofibril protein microstructure. The hardness of meat samples treated with 300 MPa + enzyme sample decreased by 54.3%. which was much lower than that of enzymatic incubation only. Further, the water holding capacity of the goose meat was increased by High hydrostatic pressure-assisted enzyme treatment with no impact on the a* value. The results suggest that High hydrostatic pressure assisted enzymatic treatment is a promising technology for the tenderization of goose meat.