Effect of clove oils and green zanthoxylum oils on the preservation of bittern duck

The study was to explore the effect of preservation of bittern duck based on the clove oils and green zanthoxylum oils. During the storage,the sensory,microorganism and physicochemical properties of the bittern duck were being measured. The addition way of the clove oils and green zanthoxylum oils were mixed with the bittern duck after stewing. The results showed that with no-affecting flavor and texture circumstances of the product,adding clove oils(0.05 g/kg) and green zanthoxylum oils(0.1 g/kg) into bittern duck,the TVBN of the adding group were significantly lower than the control group. In the early storage of 2~6 d,the adding group had the effect of inhibiting the oxidation of fat,the shelf life of bittern duck could be delayed from 10 days to 12 days. In the application of bittern duck,the clove oils and green zanthoxylum oils reflected the antioxidation and the bacteriostasis.