Effect of Medium and High Oxygen Conditioning Package on Quality of Chilled Duck Meat
The purpose of this study was to investigate the effect of air conditioning package with medium and high oxygen ratio on the quality of chilled duck meat and extend the shelf life of chilled duck meat.The chilled duck meat was stored at 4 ℃ for 8 days by air-conditioned packaging with different oxygen ratios(0,50％,70％,80％)and constant CO2 content(20％).The results showed that the total number of colonies in the medium-high oxygen conditioned packaging group was significantly lower than that in the air control group(p＜0.05),and the higher the oxygen content,the lower the total number of colonies.On the 6th to 8th day of storage,Thiobarbituric Acid Reactive Substances(TBARS)in medium oxygen content group was significantly lower than that in high oxygen group(p＜0.05).The total number of colonies,total volatile basic nitrogen(TVB-N)and color were not significantly different from those in the high oxygen group(p＞0.05),and the shear force was maintained at a good level.In conclusion,compared with the control group,the medium-high oxygen conditioning package could effectively control the bacterial reproduction of chilled duck meat and extend its shelf life;The medium oxygen content group(20％CO2+50％O2+30％N2)had better comprehensive preservation effect,which could meet the actual production needs.
medium-high oxygenair-conditioned packagingchilled duck meattotal number of coloniesvolatile basic nitrogen(TVB-N)thiobarbituric acid number(TBARS)
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