Effect of Natural Preservative Combinations on the Preservation of Duck Meat
LIU Qichao, HUANG Decao, WANG Hua’an, LIU Meiyu, ZHANG Lijun
1. College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China; 2. Handan Key Laboratory of Natural Products and Functional Food Development, Hebei University of Engineering, Handan 056038, China; 3. Hebei Zhengchuang Food Co. Ltd., Xingtai 054001, China
Abstract：In order to improve the quality of duck meat products, extend the shelf life and meet people’s demand for delicious and safe food, four preservatives, namely chitosan, tea polyphenol, lysozyme and nisin, were selected for the coating treatment of duck meat in this study. Their combinations were optimized using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). The results showed that the shelf life of duck meat added with 1.12 g/100 mL chitosan, 0.55 g/100 mL tea polyphenols, 0.19 g/100 mL lysozyme, and 0.69 g/100 mL nisin was 12 days at 4 ℃, which was 7 days longer than that of control group. The total viable count was 5.810 (lg (CFU/g)) at the end of the shelf life.
刘启超，黄得草，王华安，刘美玉，张利军. 复配天然保鲜剂对鸭肉保鲜效果的影响[J]. 肉类研究, 2024, 38(5): 36-43.
LIU Qichao, HUANG Decao, WANG Hua’an, LIU Meiyu, ZHANG Lijun. Effect of Natural Preservative Combinations on the Preservation of Duck Meat. Meat Research, 2024, 38(5): 36-43.
2024, Vol. 38 
