Precooling of Duck Carcass with Organic Acid and Bacteria Reduction Technique
This study aimed to determine the optimal formulation of organic acid mixture to replace the duck carcasses and e-valuate the effect on the sensory quality and chemical properties of duck meat.The optimal addition concentration of glacial acetic acid,lactic acid and peracetic acid was determined by one-factor test,and the addition amount of the above three or-ganic acids was optimized.The results showed that the 1.6％acetic acid,0.5％lactic acid and 0.014％peroxyacetic acid were the best ratio.Under this conditions,the sterilization rate of organic acid on the surface microorganisms of duck carcass was(99.57±0.41)％.The results of this study provided a feasible formula for the application of precooling organic acids in duck carcasses,and provided a basis for the development and implementation of sterilization measures in the workshop.
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