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Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4 degrees C

文献类型： 外文期刊

作者： Li, Yanliang 1 ; Yao, Dongrui 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ; Zhu, Yongzhi 1 ; Jin, Bangquan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： total volatile basic nitrogen: TVB-N;storage condition;sensory characteristics;physicochemical change;microbiological change;pH factor;water-cooked salted duck: meat product

期刊名称：ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES （ 影响因子：2.509； 五年影响因子：2.604 ）

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收录情况： SCI

摘要： Water-cooked salted ducks were tray-packaged and stored under refrigeration (4 +/- 1 degrees C) in order to evaluate the quality changes during storage pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage pH value and TVB-N (mg N/100 g) varied from 6 47 +/- 0 16 to 6 69 +/- 0 10 and from 5 90 +/- 0 93 to 13 42 +/- 2 46, respectively Sensory results indicated that ducks were unacceptable at the 10th day of storage The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta. lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds Pseudomonads were also detected Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day

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