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| Effcxts of Organic Acid and Tea Polyphenol on QualityCharacterics of Preserved Duck Meat |
| Zeng Kai;fang Li;Hongjun;Li Zhengguo;Ming jian |
| Food College of Southwest Agriculture University, Chongqing 400716 |
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Abstract After treated with organic acid and tea polyphenol solutions at different concentration,the fresh duck meat was packed under vacuum.During the storage,its TVBN value has a significant positive relationship with storage duration(P<0 01),and its pH value in a certain scope.The result said that 0 1% tea polyphenols had the strongest antioxdation effect,cooxdation took place at a higher tea polyphenols concentration.Shelf life could be prolonged by low temperature,vacuum package,organic acid and tea polyphenol treatment,and the best sensory quality occurred with potassium sorbate treatment.
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1999, Vol. 13 
