Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes
TU Jianqiu, ZHOU Zhou, CAO Meng, ZHANG Huanbo, ZHOU Feng, FENG Shuang, LI Jianfang
1. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China; 2. Culinary Science and Technology Department, Jiangsu College of Tourism, Yangzhou 225000, China
Abstract：Fresh Gushi duck pieces were packaged in plastic storage bags, vacuum packaging bags or vacuum aluminum foil packaging bags and stored at 4 ℃. The texture characteristics, juice loss rate, thiobarbituric acid reactive substances (TBARS) value, peroxide value, pH value and sensory quality of Gushi duck pieces were measured every two days during storage. By doing so, this study aimed to ascertain the influence of different packaging methods on the storage quality of Gushi duck pieces. Besides, kinetic modeling of changes in TBARS value, peroxide value and pH value was carried out, and the correlation between the three quality attributes was explored to further analyze the quality change trend during storage. The results showed that the control group was spoiled on the 4th day, and the TBARS value and peroxide value reached 2.56 mg/100 g and 38.64 mmol/kg, respectively. After storage in vacuum aluminum foil bags for 12 days, the TBARS value and peroxide value reached 0.79 mg/100 g and 89.9 mmol/kg, respectively, indicating that the lipid oxidation rate of duck pieces was effectively inhibited. In addition, the pH value was 6.82, the hardness was 26.64 N, and the elasticity was 2.75 mm. The determination coefficients (R2) of the developed Gauss kinetic models for TBARS value, peroxide value and pH value were 0.99, 0.99 and 0.88, respectively. Duck pieces could be stored for more than 12 days at 4 ℃ when packaged in aluminum foil bags. Different packing materials have great influence on the storage quality of duck pieces, and vacuum aluminum foil bags can delay the quality deterioration of duck pieces more effectively.
涂剑秋，周 舟，曹 蒙，张欢博，周 枫，冯 爽，李建芳. 不同包装方式对固始鸭块贮藏过程中品质影响及动力学模型建立[J]. 肉类研究, 2025, 39(5): 44-50.
TU Jianqiu, ZHOU Zhou, CAO Meng, ZHANG Huanbo, ZHOU Feng, FENG Shuang, LI Jianfang. Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes. Meat Research, 2025, 39(5): 44-50.
2025, Vol. 39 
