Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck
YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei
1. State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China；
2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
Abstract：In this study, the effects of main process parameters and marinade composition were investigated on the sensory
quality and shelf life of ginger duck. Degutted duck carcasses were marinated in 8% salt water containing 0.4% double
sodium acetate as a preservative and 0.2% rosemary extract, dried at 44 ℃ for 4 h, packaged in PVDC bags, and finally
sterilized under the conditions of 20min–30min–20min/116 ℃ and 0.15 MPa. Ginger duck developed in this study had good
sensory quality and could be preserved for 6 months at room temperature.
于米华；张志刚；胡涛；刘淑宇；李媛惠；石磊. 加工工艺及配方对姜母鸭感官品质及货架期的影响[J]. 肉类研究, 2013, 27(8): 11-15.
YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei. Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck. Meat Research, 2013, 27(8): 11-15.
2013, Vol. 27 
