Application Of Kinetic Model To Predict The Shelf Life Of Dry Salted Duck

Bai shi-yi Style dry salted duck is one of the three most famous dry salted duck in China, named after the producing place. Have a long history, distinct cured meat flavor and attractive appearance. It combines quality of duck meat, traditional technics and unique conditions into one. But dry salted duck is a half-cooked meat with a short, shelf life. So the paper studied on the kinetic model of dry salted duck quality during storage in order to predict the shelf life of Bai shi-yi style dry salted duck.. The results showed as follows:(1) Based on the National Hygienic Standard (GB2732-88) and other's study, combined with investigation on the process of Bai Shi-yi Style dry salted duck, established hygienic and quality index of product.(2) From a sensory point of view, food products do not have shelf lives of their own, rather they will depend on the interaction of the food with the customer. The paper used Analytic Sensory Evaluation to study on the quality change of dry salted duck in storage to make sure what is the key factor for customer's no- acceptability.(3) Vacuum packaged products and no-packaging products were placed at room temperature at the same time, quality change was studied. It's showed vacuum package can efficiently delay deterioration of dry salted duck. The key factor for customer's no- acceptability of packaged duck stored at room temperature is off-flavor.(4)The dry salted ducks packaged well were stored at 35℃ and 25℃ .The effect of storage temperature on the changes of quality was studied and the key factors influencing quality were found. The results showed that the change of flavor was the main factor leading to no-acceptability of the dry salted ducks by consumers if the microbe and physicochemical index were fit for the standard limits. The results indicated that the key factor inducing the decrease of dry salted ducks quality was the oxidative rancidity of fat by comparing the sensory evaluation results and quality indexes. Sensory evaluation indexes were significantly correlated to oxidative rancidity by comparing the evaluation scores and oxidative rancidity value. The results indicated that acid value and peroxide value could be considered as important factors for storage life of dry salted ducks.(5)The changes of acid value , peroxide value of dry salted duck at different storage temperature of 20℃,25℃, 30℃ were studied. The kinetics models of acid value, peroxide value with respect to storage time and temperature was established so as to predict the quality change and shelf life of dry salted duck during storage. The changes of acid value, peroxide value with...