Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat

To explore the effect of ultrasound and 5'-Adenosine monophosphate (AMP) on the quality of goose breast, this experiment was conducted on the untreated control group and the ultrasonic treatment, AMP pickling and ultrasonic combined AMP treatment. Comparative analysis of different tenderized goose breasts. The results showed that ultrasonic treatment alone, AMP pickling alone and ultrasonic combired with AMP treatment caused a significant reduction in cooking losses and shear forces (p<0.05) and the myofibril fragmentation index (MFI) increased. The heat sensitivity, histological structure and surface microstructure of the meat changed significantly, while the free actin content increased significantly (p<0.05), the surface microstructure of actomyosin changed significantly, and the ultrasonic combined AMP treatment method was above. The tenderization effect was the best in the treatment group, and the actin content was the highest. The correlation analysis showed that the correlation coefficient between shear force and myofibril fragmentation index was -0.984, and the correlation coefficient between shear force and actin relative content was -0.997, showed a significant negative correlation (p<0.05). The correlation coefficient between the histone protein content and myofibrillar fragmentation index was 0.994, showed a significant positive correlation (p<0.05). Ultrasound combined AMP treatment for muscle tenderization could achieve better tenderization at lower ultrasonic power and time. The results suggested that ultrasound and AMP treatment could destruct the actomyosin structure, make the muscle tissue soften and the eating quality of goose better with green energy saving, environmental protection.