Processing optimization and volatile flavor compounds of goose meat with pickled peppers

The optimal processing of goose meat with pickled peppers was investigated through orthogonal test and volatile compounds in goose meat were determined through solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) . Results indicated that the optimal formula and processing of goose meat with pickled peppers was 20% pickled peppers, 3% salt, 6% spices, by cooking for 8min and by soaking for 36h. Under this condition, the sensory assessment of this product was very good. A total of 62 volatile compounds were identified in goose meat with pickled peppers, including 24 hydrocarbons, 17 aldehydes, 8 esters, 4 ketones, 4 alcohols, 3 ethers, 2 phenols.