Optimization of Modified Atmosphere Packaging Microenvironment of Chilled Duck and Its Influence of Quality

ZHANG Yi; OUYANG Heyi; LEI Feifei; YI Yang; WANG Hongxun; HOU Wenfu

doi:10.13386/j.issn1002-0306.2020070209

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 268-274. > DOI: 10.13386/j.issn1002-0306.2020070209

ZHANG Yi, OUYANG Heyi, LEI Feifei, et al. Optimization of Modified Atmosphere Packaging Microenvironment of Chilled Duck and Its Influence of Quality [J]. Science and Technology of Food Industry, 2021, 42(11): 268−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070209.

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Optimization of Modified Atmosphere Packaging Microenvironment of Chilled Duck and Its Influence of Quality

ZHANG Yi^1,,
OUYANG Heyi¹,
LEI Feifei²,
YI Yang^{1, 3},
WANG Hongxun^{3, 4},
HOU Wenfu^{1, 3, ,}

1.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.
Hubei Xiaohu-Duck Food Co. Ltd., Jingzhou 434000, China
3.
Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan 430023, China
4.
School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China

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Received Date: July 16, 2020
Available Online: May 20, 2021

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Abstract

Abstract

In order to optimize the microenvironment of modified atmosphere packaging (map) and evaluate its effect on the quality of chilled duck meat, enhance its preservation effect and prolong the shelf life of chilled duck meat, this study investigated the effects of different gas ratios on the quality of chilled duck meat with the total number of colonies, volatile base nitrogen, sensory evaluation as the index, based on the design of simplex-lattice point. The regression model was further established based on the total number of colonies and TVB-N values on the 7th and 9th day of storage, and the optimal air-regulation ratio was analyzed and verified. The results showed that 53%O₂+47%CO₂ was the optimal air-regulation ratio of chilled duck. Under this condition, 1/2 volume ratio and 4 ℃ storage temperature could keep the second-order freshness of chilled duck meat on the 10th day. In conclusion, the suitable modified atmosphere packaging microenvironment can effectively inhibit microbial growth and reproduction, reduce TVB-N production and improve sensory quality, which is helpful to extend the shelf life of chilled duck meat.
- chilled duck,
- modified atmosphere packaging,
- microenvironment,
- volume ratio,
- quality

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References

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