Abstract：In order to prolong the shelf-life of chilled duck meat, meat samples were coated with volatile oil from FructusAmomi Rotundus before storage at 4 ℃, and sensory score, pH value, total volatile basic nitrogen （TVB-N） and juice loss were used to evaluate the quality of chilled duck. The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way. The best fresh-keeping effect was observed at the concentration of 0.40 g/L. The decrease in sensory score was substantially delayed, and the increase in pH value, TVB-N value and juice loss was inhibited. So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat.
2011, Vol. 25 
