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| Fresh-keeping of Chilled Duck Meat by Coating with Volatile Oil from Fructus Amomi Rotundus |
| LI Chao，SHANG Xue-bing，WANG Nai-xin，GENG Zhong-hua，LIU Min |
| College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221000, China |
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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.
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2011, Vol. 25 
