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| A Study on the Preservation of Nan An Pressed Salted Duck with FOA |
| Zhou Yong-chang |
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Abstract The Nan-An pressed salted duck is one of the Chinese traditional export commodities, but it can only be preserved from decay for about 15 days in August , September and October. In order to prolong the preservation and expand the export, we designed this test-Itis proved that we can effectively prolong the preservation of the Nan-An pressed salted duck from 15 days to 90 days and even longer by means of sealling the duck and FOA ( Free oxygen absorbent ) in a plastic bag and that the method is worthspreading.After being preserved for 101 days, the sense indexes, the physical and chemical indexs, the microorganism indexes, all these indexes of the ducks with FOA are better than those of the ducks without FOA and accord with the national food hygiene standard.By using the method we can obtain remarkable social benefit and economic benefit.
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Received: 30 January 2018
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1992, Vol. 6 
