Abstract：The objective of the present study was the evaluation of effects of four preservative formulas on extending the shelf
life of chilled duck meat. Preservative No. 1 was composed of soybean protein 20 g/L, sodium benzoate 10 g/L, CaCl2 0.5 g/L,
glycerol 5 g/L, and monoglyceride 5 g/L, preservative No. 2 was composed of chitosan 10 g/L and acetic acid 10 g/L, preservative
No. 3 was composed of soybean protein 10 g/L, chitosan 5 g/L, glycerol 5 g/L, monoglyceride 5 g/L and acetic acid 5 g/L, and
preservative No. 4 was prepared from 2 g of Fructus Amomi Rotundus powder and 250 mL of 80% ethanol. Duck meat samples
were treated by the above four preservative for 1 min, followed by storage at －4 ℃, and sensory evaluation and determination
of pH, volatile basic nitrogen(TVB-N) and juice loss rate of four treated meat samples were carried out during the storage. The
results showed that preservative No. 4 prepared by sieving of Fructus Amomi Rotundus powder through a 40-mesh sieve, 24 h
extraction at 50 ℃ and filtration provided optimal fresh-keeping effect among four preservatives. After 15 days of storage at
－4 ℃, total bacterial counts of 5.49 lg (CFU/g) and 6.20 lg (CFU/g), juice loss rates of 5.85% and 11.33%, pH values of 6.54
and 7.13 and TVB-N values of 15.4 mg/100 g and 30.8 mg/100 g were observed for duck meat treated with the preservative and
the control sample (without receiving any fresh-keeping treatment), respectively. These findings demonstrated that preservative
No. 4 could remarkably prolong the shelf life of chilled duck meat.
2011, Vol. 25 
