DocumentCode
529455
Title
Notice of Retraction
Optimization of ultra-high pressure on texture properties of goose breast
Author
Haiyan Gao ; Jie Zeng ; Hanjun Ma ; Runshu Pan ; Qinhua Liu
Author_Institution
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Volume
1
fYear
2010
fDate
28-31 Aug. 2010
Firstpage
593
Lastpage
595
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 paper, the conditions of ultra-high pressure was optimized by Response Surface Methodology. Goose breast meat were subjected to ultra-high pressures of 100, 200, 300, 400 and 500 MPa for 10, 15, 20, 25 and 30 min at 20 °C. Subsequently the texture properties of the products were determined. The effects of pressure and holding time significantly influenced the hardness values. The hardness significantly decreased after ultra-high pressure treatment. The influence of pressure and holding time on the hardness was examined by statistical response surface methodology (RSM). The result showed that pressure (213 MPa) and holding time (15.35 min) at 20°C was helpful to decrease the hardness of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.
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 paper, the conditions of ultra-high pressure was optimized by Response Surface Methodology. Goose breast meat were subjected to ultra-high pressures of 100, 200, 300, 400 and 500 MPa for 10, 15, 20, 25 and 30 min at 20 °C. Subsequently the texture properties of the products were determined. The effects of pressure and holding time significantly influenced the hardness values. The hardness significantly decreased after ultra-high pressure treatment. The influence of pressure and holding time on the hardness was examined by statistical response surface methodology (RSM). The result showed that pressure (213 MPa) and holding time (15.35 min) at 20°C was helpful to decrease the hardness of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.
Keywords
food processing industry; food products; optimisation; response surface methodology; economic efficiency; goose breast meat; goose industry; hardness values; holding time; optimization; response surface methodology; temperature 20 degC; tenderness; texture properties; ultra-high pressure treatment; Analysis of variance; Breast; Muscles; Proteins; Response surface methodology; Surface treatment; Goose breast; Response surface methodology; Texture; Ultra-high pressure;
fLanguage
English
Publisher
ieee
Conference_Titel
Geoscience and Remote Sensing (IITA-GRS), 2010 Second IITA International Conference on
Conference_Location
Qingdao
Print_ISBN
978-1-4244-8514-7
Type
conf
DOI
10.1109/IITA-GRS.2010.5602728
Filename
5602728
Link To Document