Effects of Ultra-high Pressure Treatment on Shelf-life of Nanjing Salted Duck

Abstract

Abstract:

In order to understand the effect of ultra-high pressure (UHP) treatment on the shelf-life and quality index of Nanjing salted duck, the vacuum-packaged duck breasts were subjected to UHP (200 and 400 MPa) treatment at 20℃、30℃、40℃ for 10 min. All samples are stored at 4℃. Total counts of spoilage microorganisms in UHP-treated and control breasts, were determined every week of storage. In addition, pH color, TBARS were assayed and sensory analysis was performed. The results indicated that UHP treatment could effectively inactivate initial microorganisms and inhibit growth of microorganisms in Nanjing salted duck breast. At the beginning of storage, UHP-treated breasts revealed increased. However, at the late storage period, no evident change of TBARS value in breasts with UHP treatment was observed. Breasts after UHP treatment evidently have a higher pH value than untreated samples. UHP treated breasts can not be distinguished from untreated samples in sensory analysis. Therefore, UHP treatment can effectively extend the shelf-life of Nanjing salted duck, and will not result in obvious changes of quality index in Nanjing salted duck, thereby better maintaining original product quality and taste.

CLC Number:

TS251.6+8

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