Effects of two preservatives on quality of chilled duck breast meat

Extending the shelf life of easily spoiled meat such as chilled duck breast meat is of great significant. In this research,the effects of preservatives( soak for 30 s) on the quality of duck breast meat such as total bacterial count,coliform microorganisms indicators,combined with metmyoglobin( Met Mb) content,thiobarbituric acid( TBA) value,total volatile basic nitrogen( TVB- N) values,p H and sensory evaluation. The results showed that sodium erythorbate and acetic acid solution( 1%) was able to significantly( p < 0.05) delay total bacterial count,coliform,Met Mb content,TBA values,TVB- N values and p H which were 26.209%,0.402 mg MDA·kg- 1,12.60 mg /100 g,6.18,the total number of colonies and coliform microorganisms in 6 lg cfu·g- 1indicating the cold storage quality fresh duck breast was effectively maintained.The results showed that sodium erythorbate and acetic acid solution( 1%) could make chilled duck breast meat storage about 9 d,for the chilled duck breast meat preservative provide certain reference basis for the development of new technology.