Effects of ultra-high pressure processing on sterilization and quality attributes of spiced goose gizzard

In order to reveal the effects of ultra-high pressure (UHP) processing on sterilization and quality of spiced goose gizzard, the spiced goose gizzard were treated by UHP at 100, 200, 300, 400, 500 and 600 MPa for 15 minute, and the untreated samples (CK) were used as control group. Samples were stored at room temperature (20±5)℃, then microbiological index of total bacteria, escherichia coli, salmonella were measured 1, 5, 9 days after treatment, meanwhile, the physicochemical index of pH value, tenderness, color and the sensory index were analyzed on the treated and control gizzard. The results showed that total number of bacteria declined with the increase of pressure (100-600 MPa); the growth of escherichia coli and salmonella could be effectively inhibited at more than 400 MPa for 15 minute; 200-500 MPa have no significant effect on pH value (P＞0.05), pH value of the treated and control group showed downtrend during 9 days storage period, pH value of center point was higher than which of peripheral position. UHP processing had no significant effect on tenderness (P＞0.05); Compared with CK, UHP processing had significant effect (P＜0.05) on color of samples’ surface. The result of sensory analysis showed that there was no significant difference on taste, smell and texture between the treated group and CK. It is concluded that UHP processing can effectively inactivate the microbe and maintain the flavor and quality of spiced goose gizzard.