Fresh-keeping Effects of Four Preservatives on Chilled Duck Meat

The objective of the present study was the evaluation of effects of four preservative formulas on extending the shelf life of chilled duck meat.Preservative No.1 was composed of soybean protein 20 g/L,sodium benzoate 10 g/L,CaCl2 0.5 g/L,glycerol 5 g/L,and monoglyceride 5 g/L,preservative No.2 was composed of chitosan 10 g/L and acetic acid 10 g/L,preservative No.3 was composed of soybean protein 10 g/L,chitosan 5 g/L,glycerol 5 g/L,monoglyceride 5 g/L and acetic acid 5 g/L,and preservative N������Ԍ���E��rom 2 g of Fructus Amomi Rotundus powder and 250 mL of 80% ethanol.Duck meat samples were treated by the above four preservative for 1 min,followed by storage at-4 ℃,and sensory evaluation and determination of pH,volatile basic nitrogen(TVB-N) and juice loss rate of four treated meat samples were carried out during the storage.The results showed that preservative No.4 prepared by sieving of Fructus Amomi Rotundus powder through a 40-mesh sieve,24 h extraction at 50 ℃ and filtration provided optimal fresh-keeping effect among four preservatives.After 15 days of storage at-4 ℃,total bacterial counts of 5.49 lg(CFU/g) and 6.20 lg(CFU/g),juice loss rates of 5.85% and 11.33%,pH values of 6.54 and 7.13 and TVB-N values of 15.4 mg/100 g and 30.8 mg/100 g were observed for duck meat treated with the preservative and the control sample(without receiving any fresh-keeping treatment),respectively.These findings demonstrated that preservative No.4 could remarkably prolong the shelf life of chilled duck meat.