Abstract: The well packaged dry salted ducks were stored at different storage temperatures. The effects of storage temperatures on the changes of quality were studied and the key factors influencing quality were found. The results showed that the lipid oxidation or rancidity flavor was the main factor leading to non- acceptability of the dry salted ducks by consumers even if the microbe and physicochemical indexes were within the standard limits. The changes of acid value, peroxide value with time and temperature showed precision of the first order chemical reaction and Arrhenius equation. EA and K0 of acid change reaction, peroxide-induced reaction were obtained. That was 66.1kJ/mol, 2.173×1010 and 103.96 kJ/mol, 1.016×1017 respectively.

Key words: dry salted duck of Bai Shi-yi, shelf-life, Kinetics model