Quality Change of Sodium-Reduced Duck Soup Soft Cans at Different Storage Temperatures
ZHANG Fengbing1, GENG Cuizhu1, WANG Haibin1,2,*, XU Wei1,2, WANG Hongxun1,2, CHEN Jiwang1,2
1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China
Abstract：Sodium-reduced duck soup packaged in retort pouches was made using spent laying duck meat and shiitake
mushroom as the main ingredients and stored at room temperature (25 ℃) or low temperature (4 ℃) for day. The changes
in sensory evaluation score, salinity, umami taste, acidity, pH, and sodium ion contents in soup and in meat were analyzed
during the storage period. The results showed that the sensory score of sodium-reduced duck soup exhibited a downward
trend during storage at both temperatures, especially after 60 days of storage at 25 ℃. Salinity and umami taste were
significantly increased along with a significant decrease in acidity. Additionally, pH was slightly decreased at first and
remarkably increased later, which was similar to the change in acidity. Sodium ion content in soup had a downward trend,
accompanied by a consequent increase in sodium ion content in meat. Under the experimental conditions in this study, the
storage stability of the product at 4 ℃ was much better than at 25 ℃, it maintained good overall quality after storage for 90
days at 4 ℃ or 45 days at 25 ℃.
