Abstract:

This study aimed to examine the effects of ice-temperature storage on the quality of duck breasts. Fresh duck
breasts were stored at 4 and -1 ℃, respectively. The total bacteria count, pH, total volatile base-nitrogen (TVB-N), water
loss rate and sensory parameter of duck breasts were determined during storage to obtain the optimum preservation condition
for fresh duck breasts. The results indicated that total bacteria and TVB-N value were well controlled by ice-temperature
with a delayed increase of pH value. When the duck breasts was stored at ice temperature for up to 20 days, the total number
of bacteria was 1.7 × 105 CFU/g, which was within the range stipulated by the Chinese national standard (≤ 106 CFU/g).
TVB-N value of duck breasts was 18.48 mg/100 g, which met the limit for fresh meat grade two according to the Chinese
national standard (≤ 20 mg/100 g). The pH value was 6.05, which met the requirement for fresh meat grade one according
to the Chinese national standard (pH 5.18–6.12). This study indicates that ice-temperature can delay the quality deterioration
of duck breasts and prolong the storage life by 15 days compared with cold storage.

Key words: ice temperature storage, duck breasts, quality