Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey.
Poult Sci. 2020 Apr;99(4):2293-2299. doi: 10.1016/j.psj.2019.11.057. Epub 2020 Feb 27.
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation.
咸鹅是一种具有独特风味的土耳其传统产品，通过对鹅肉进行干腌、腌制后再风干而制成。本研究分析了咸鹅腿和胸部分的微生物特性和挥发性化合物。在腿和胸样本中，乳杆菌和微球菌-葡萄球菌构成了微生物群的重要组成部分。60%的腿样本和 47%的胸样本中肠杆菌计数低于检测水平（<2logcfug）。80%的腿和胸样本中酵母和霉菌的数量均小于 5logcfug。从样本中鉴定出许多属于不同化学类别的挥发性化合物，包括醛类、脂肪族和芳香族碳氢化合物、酯类、醇类、萜类、酮类、硫化合物和呋喃类。胸样本中己醛的平均含量高于腿样本。在酮类和硫化合物方面，胸和腿样本之间没有发现显著差异。还确定了相当一部分挥发性化合物是由脂质氧化形成的。
