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| Changes of Microorganism and TBA Values of High Oxygen Packaged Duck Meat Products During Storages |
| QIN Weidong;LIU Hui;CHEN Xuehong |
| Food Engineering School of Xuzhou Institute of Technology,Xuzhou Jiangsu 221008 |
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Abstract The changes of microorganism and TBA values in cooked duck meat products during high oxygen conductions were studied,the changes were compared with air-packaging cooked duck product. The resultes demonstrated:growning of microorganism and oxidative extents in cooked duck products were inhibited as increasing of oxygen concentration.When oxygen concentration was 80%,the shilf-life can reached 28 days.The inhibition of high oxygen on microorganism was extended the log prior of its growning;The increasing of TBA values during high oxygen storege was probably due to microorganism propagation.
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2009, Vol. 23 
