The chilled duck meat stored at 0-4 ℃ was used to investigate the effects of modified atmosphere packaging (MAP) on its quality. 30% CO2+70% N2 and 0.4% CO+30% CO2+70% N2 MAP were applied, and the overwrap packaging was used as control. The color, pH, cooking loss, total viable counts (TVC), the amount of lactic acid bacteria (LAB), and TVB-N of the duck meat were determined. The results showed that compared with overwrap packaging during 20-day storage, both two MAP could effectively inhibit the growth of microorganisms and reduce the production of TVB-N, thereby prolonging the shelf life of the chilled duck meat. However, 0.4% CO MAP did not show any advanced inhibitory effects on the bacterial growth as expected, while it made the L* value and a* value of the duck skin higher than the other two treatment groups during storage. In other words, 0.4% CO MAP had good color protection effects, and therefore it maintained excellent appearance of the product. In conclusion, 0.4% CO+30% CO2+70% N2 MAP has the best preservative effects on chilled duck meat.
HAN Jina
,
Komla Senam Hippolyte
,
YANG Hongbo
,
LUO Xin
,
LIANG Rongrong
,
ZHANG Yimin
. Effects of modified atmosphere packaging on preserving chilled duck meat[J]. Food and Fermentation Industries, 2019
, 45(9)
: 159
-164
.
DOI: 10.13995/j.cnki.11-1802/ts.018894
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