为研究不同冷链贮运条件对冷鲜鸭肉品质变化的影响，通过模拟产品冷链贮运过程中的环境，以感官评定、菌落总数和挥发性盐基氮（total volatile base-nitrogen，TVB-N）值为评定标准，研究了不同包装方式、运输时长、运输温度及运输途中的振动强度对冷鲜鸭肉品质的影响。结果显示，气调包装（53% O2+47% CO2）在贮运末期的TVB-N值仅为12.78 mg/100 g，仍处于二级鲜度，比真空包装和气调包装更能维持冷鲜鸭肉原有品质；运输1 h组在整个实验过程中感官评分值下降较慢，在实验末期其感官评分仍在8分以上；运输温度对产品贮运后期的菌落总数有显著影响（p<0.05），低温（4 ℃）运输能够有效地保持产品品质，比高温运输延长1~2 d贮藏期；振动强度对产品菌落总数有显著影响（p<0.05），3 Hz振幅对鸭肉品质影响较小，在贮藏末期菌落总数为5.04 lg CFU/g，TVB-N值为11.01 mg/100 g。本研究为冷鲜鸭肉冷链运输条件的选择提供了参考。

In order to study the effect of different cold chain storage and transportation conditions on the quality of chilled duck meat. Sensory evaluation, total bacterial count and total volatile base nitrogen (TVB-N) value were used as evaluation criteria to study the effects of different packaging methods, transportation time, transportation temperature and vibration intensity on the quality of chilled and fresh duck meat. The results show that The TVB-N value of modified atmosphere packaging (53% O2+47% CO2) at the end of storage and transportation was only 12.78 mg/100 g, which was still in the second grade freshness, which could maintain the original quality of chilled duck meat better than vacuum packaging and modified atmosphere packaging. The sensory score of 1 h transportation group decreased slowly during the whole experiment, and the sensory score was still above 8 at the end of the experiment. Transportation temperature had a significant effect on the total number of colonies in the later stage of storage and transportation (p<0.05). Low temperature (4 ℃) transportation can effectively maintain the quality of products, and the storage period is 1~2 days longer than that of high temperature transportation. Vibration intensity had a significant effect on the total number of colonies (p<0.05), but 3 Hz amplitude had little effect on the quality of duck meat. At the end of storage, the total number of colonies was 5.04 lg CFU/g and TVB-N value was 11.01 mg/100 g. The research provides a reference for the selection of cold chain transportation conditions for cold fresh duck meat.

湖北省技术创新专项重大项目（2017ABA136）；湖北省高等学校优秀中青年科技创新团队计划项目（T201809）