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| Effects of Age on the Nutritional and Flavor Quality of Goose Meat |
| HUANG Ke, QIN Chunqing, REN Ting, LIU Jinzhi, LI Benjiao, LIU Xiong* |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract This study was designed to analyze the differences in the nutritional composition and flavor of meat from young
geese (70 days of age) and old geese (300 days of age). With this aim, we tested the proximate composition, fatty acid
composition, free amino acid composition, volatile aroma composition and texture profile analysis of goose meat. The results
showed that moisture and fat contents in the muscle of young geese were significantly higher than in the muscle of old geese
(P < 0.05). A total of 14 fatty acids in the meat of young and old geese were identified and they were found to be present in
both meat samples. In addition, despite having similar saturated fatty acid contents, the meat of young geese contained less
monounsaturated fatty acids and more polyunsaturated fatty acids as well as more essential fatty acids than did the meat
of old geese. The two samples possessed a ratio of polyunsaturated to saturated fatty acids higher than the general dietary
requirement, with young goose meat exceeding its old counterpart. A total of 15 amino acids were detected in both samples,
with essential amino acids being more abundant in old goose meat than in young goose meat. Comparison of the composition
of taste-active amino acids indicated that young goose meat had a higher proportion of sweet amino acids and a lower
proportion of bitter amino acids than did old goose meat. Moreover, both contained similar types of volatile compounds,
while there was a large difference in the relative contents of these compounds, that is, the relative contents of alcohols and
terpenes in old goose meat decreased but esters increased compared with those in young goose meat. Significant differences
in some texture properties including hardness, springiness, cohesiveness and chewiness were perceived (P < 0.05). The
hardness, cohesiveness and chewiness of old goose meat were higher than those of young goose meat, whereas springiness
of old goose meat was lower and no significant difference was noted in adhesiveness between the two samples (P > 0.05).
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