FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 281-284.

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Microflora Variation and Characteristics of Beijing Roast Duck during Processing


  • Received:2012-08-28 Revised:2012-12-14 Online:2013-01-15 Published:2013-01-07

Abstract: The microflora variation and characteristics of Beijing roast duck at different stages of production were analyzed by the traditional selective culture and microflora systematic identification. The results indicated that lactic acid bacteria were the most dominant microorganisms during the entire process (3.41—5.97 (lg(CFU/g)) and influenced little by temperature followed by Pseudomonas spp. during the early stages (thawing and cleaning), which was greatly influenced by temperature, or Enterbacteriaceae spp., which reached the same order of magnitude as lactic acid bacteria (3.18 (lg(CFU/g)) and 5.96 (lg(CFU/g)), respectively) during the middle stages (skin blanching and natural air drying). The populations of various bacterial species declined to a level lower than 1.00 (lg(CFU/g)) during skin blanching and roasting. Bacterial growth was observed only at the stage of natural air drying during the whole production process, and the populations of various bacterial species ranged from 4.29 to 6.36 (lg(CFU/g)). Accordingly, temperature, humidity and drying time should be strictly controlled to ensure food safety. This study demonstrates that lactic acid bacteria, Pseudomonas spp. and Enterbacteriaceae spp. are dominant in Beijing roast duck during various stages of processing.

Key words: microflora variation, traditional selective culture, identification, Beijing roast duck

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