Study On The Fresh-keeping Technology Of Preprocessed Chilled Black Pepper Duck Breast

Duck farming industry in China is developed, but duck processing is weak as the degree of its processing is low and the product variety of it is more traditional and simple. In this study, preprocessed chilled black pepper duck breast had been developed in order to rich the product categories of duck. Moreover, the refreshing effects of natural preservatives and different packages on preprocessed chilled black pepper duck breast and the application of electronic nose on detecting the qualities' change of preprocessed chilled black pepper duck breast during its storage periods had also been studied in this study, as to provide some experimental basis on prolonging the storage life of preprocessed chilled duck product and realizing the rapid detection of quality of product which could then accelerate the generalization of preprocessed duck products and promote the development of duck meat processing industry in our county.1. Preprocessed chilled black pepper duck breast which had unique flavor and were convenience to eat, safety, healthy, easy to realize standardized and large-scale production, and which were made up with breast and many kinds of western-style compound seasonings had been developed through fitting many times. The additions (expressed by percentage of total weight of meat,%) of ingredients of each product were as follows:garlic powder 2%, black pepper2%, chicken powder 1.5%, white pepper 0.5%, compound phosphate 0.12%, oil 14%, salt 1%.2. Three natural preservatives which have better fresh-keeping effect on preprocessed chilled black pepper duck breast were selected from sodium lactate, nisin, bamboo leaf extracts, and natamycin through the single factorial experiment, the best level of them had been determined also. Then the effect of the compound preservatives consists of three natural preservatives was studied and the optimum percentages of the compound preservatives was determined through quadratic regression rotatable orthogonal design experiment with three factors. The results indicated that sodium lactate, nisin, and bamboo leaf extracts had better fresh-keeping effects on the preprocessed chilled black pepper duck, the best levels of them are 3.00%,0.05%, 0.02% respectively; Moreover, it showed that the optimum percentages of the compound preservatives were:sodium lactate 2.75%, nisin 0.032%, bamboo leaf extracts 0.012%, and the storage life of the preprocessed chilled black pepper duck could be extended to 18 days.3. The fresh-keeping effect of tray packaging, vacuum packaging, vacuum shrink packaging on preprocessed chilled black pepper duck breast which added compound preservatives in its optimum percentages. The result showed that the order of fresh-keeping effect of different packaging was:vacuum packaging> vacuum shrink packaging> tray packaging, the quality of the preprocessed chilled black pepper duck which use vacuum packaging was the best, and the storage life of it could be extended to 27 days while the addition of the compound preservatives was 2.75% sodium lactate, 0.032% nisin,0.012% bamboo leaf extracts.4. Electric nose was used to evaluate the quality of preprocessed chilled black pepper duck breast during storage periods, its test result was evaluate comparing with the sensory index, microbial indicators and TVB-N index. The results showed that evaluation result (which could reflect the changes of quality of different sample in different storage periods) of electronic nose was more consistent with sensory index, electronic nose could distinguish effectively the control samples of which the quality was abnormal, meant that electronic nose can be used to identify and judge the quality of preprocessed chilled black pepper duck breast as a fast, effective means of detection.