| There are plenty of nutrition in duck products, which causes it’s vulnerable to the workshop environment, operation and its component characteristics, and susceptible to microbial contamination, resulting in spoilage, the decline value of edible. Effective prevention of microbial contamination in meat products and rational use of additives can be more effective to extend the shelf life of food products, and ensure the nutritional value and the quality and safety of the products.Based on duck as the main raw material in this paper, firstly, detecting the microbial of enterprise production workshop, including the air and the processing of the main link to analysis of the main pollution sources of each link, providing enterprise with scientific production workshop microbial control measures and theoretical basis for production specification, improving the enterprise economic efficiency and product quality, producing superior and safe meat; secondly, searching for rich source, low-cost, safe and non-toxic compound preservative for enterprise. The methods and the main results are as follows:(1) Concerning duck meat production workshop environment, process, operation and other links of Liu Lang food company located in Anhui Xuancheng, the microbial factors of duck products were studied through the experimental. Detecting microorganism respectively throughout workers’ hand, chopping board, cutting tool, workshop air, freezing water. Duck meat samples in each process, articles being processed and finished in the process of storage were also detected. The results showed that the air and thawing water and processing all kinds of contact surface are potential sources of contamination of duck products, have caused various degrees of pollution to the product The overall trend are as follows:there was more microbial contamination in the process of raw.materials to clean and segmentation, thermal processing reduced the various microbial contamination of duck products, the surface microbial numbers of the processed products was significantly lower than the product in the process of in cleaning and segmentation, but the microbe increased during the storage, duck products stored in the 14 days or so has been corrupt, maybe packaged in two of the pollution or related to the use of additives.(2)The single factor experiment results showed that the potassium sorbate used alone have bacteriostasis effect, but different concentrations between treatments had no significant difference, sodium lactate, citric acid and sodium diacetate used alone had better bacteriostasis effect, the higher of the concentration, the inhibitory effect was better. As for citric acid, the inhibition effect is enhanced with the increase of citric acid concentration. Four kinds of preservatives has a certain role in delaying on the TBA value and TVB-N value.(3)Through orthogonal experiments, The optimum proportion of the compound preservative is sodium lactate2.50%, citric acid 0.60%, potassium sorbate 0.25%, sodium diacetate 0.80%.Compound preservative is more effective in inhibiting the growth and reproduction of the microorganisms in the duck products, delaying the quality change of duck products, making the shelf life extended to 21 days under the conditions of cold storage(4±1℃).Conclusion:Through analyzing the workshop production environment, health conditions, providing the enterprise with theoretical basis concerning the scientific microbial control measures of production workshop and good manufacturing practice.And found out the optimal compound preservative which can extend the shelf life of food better. |
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