Title :
Notice of Retraction
Effect of different phosphate on goose tenderness
Author :
Haiyan Gao ; Jie Zeng ; Hanjun Ma ; Guanglei Li
Author_Institution :
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Abstract :
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
In this study, the goose breast meat was used as raw material and the tenderness was investigated through single factor test to determine the impact of pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The results showed that the optimum formula were: sodium pyrophosphate 0.2%, sodium tripolyphosphate 0.2%, sodium hexametaphosphate 0.1%. Orthogonal test showed that pyrophosphate was the most important factor which affect the tenderness of goose breast. followed by sodium tripolyphosphate, and the minimal impact of sodium hexametaphosphate. To water retention, the optimum formula were: sodium pyrophosphate 0.2%, sodium tripolyphosphate 0.2%, sodium hexametaphosphate 0.15%.
Keywords :
chemical engineering; food products; phosphorus compounds; sodium compounds; goose breast meat; goose tenderness; orthogonal test; raw material; single factor test; sodium hexametaphosphate; sodium pyrophosphate; sodium tripolyphosphate; water retention; Goose breast; phosphate; retention ability; tenderness;
Conference_Titel :
Circuits,Communications and System (PACCS), 2010 Second Pacific-Asia Conference on
Conference_Location :
Beijing
Print_ISBN :
978-1-4244-7969-6
DOI :
10.1109/PACCS.2010.5627001
