Changes of Chilled Duck Meat Quality under Different Cold Chain Storage and Transportation Conditions
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
