Abstract: Modified atmosphere packaging (MAP) was used to prolong the shelf life of prepared duck meat. Modified atmospheres with different oxygen concentrations: MAP1 (20% CO2 + 80% N2), MAP2 (20% CO2 + 40% O2 + 40% N2) and MAP3 (20% CO2 + 80% O2) were evaluated in comparison with tray packaging as control. All the packaged samples were stored in a refrigerator at 0-4 ℃. Microbiological and physicochemical qualities were measured during storage. The results showed that compared with the control group, each of the MAPs could effectively inhibit the growth of microorganisms and reduce the production of total volatile basic nitrogen (TVB-N) in prepared duck meat. The preservative effect of the O2-containing modified atmospheres (MAP2 and MPA3), both giving a shelf life of 12 days, was significantly better than that of MAP1 and the control group (P < 0.05). After storage for 12 days, the thiobarbituric acid reactive substances (TBARS) value and Enterobacteriaceae number in the MAP2 group were significantly lower than those in the MAP3 group (P < 0.05) while the reverse was true for the total colony number. Nevertheless, no significant differences in TVB-N content or L* values was found between MAP2 and MAP3 (P > 0.05). Collectively, MAP2 has the best preservative effect on prepared duck products.

Key words: preservation, modified atmosphere packaging, prepared duck meat, oxygen concentration