FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 81-84.doi: 10.7506/spkx1002-6300-200920013

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Irradiation Preservation of Sauced Duck

JIANG Yun-sheng,YU Hai,WANG Zhi-jun,ZHANG Jie-jie   

  1. College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, China
  • Received:2009-05-26 Online:2009-10-15 Published:2010-12-29
  • Contact: JIANG Yun-sheng, E-mail:jysqd62@163.com

Abstract:

Effects of 60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuum-packaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a non-cold preservation technique for sauced duck. Results showed that the shelf life of sauced duck irradiated with 6 kGy 60Co gamma ray at (25 ± 0.5) ℃ was up to 90 d, with good microbial safety and relatively low TBA value and without obvious sensory and nutritional deterioration. Furthermore, when sauced duck was pasteurized at 90-95 ℃ for 30 min prior to irradiation treatment, its shelf life could be prolonged to 120 d.

Key words: sauced duck, vacuum-package, irradiation, combined preservation techniques, shelf life

CLC Number: