Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China.
J Food Sci. 2018 Jan;83(1):147-152. doi: 10.1111/1750-3841.13947. Epub 2017 Nov 27.
The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N , 100%) and M2 (CO /N , 30%/70%) at 4 °C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO and 70% N (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4 °C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products.
This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.
本研究旨在研究不同包装条件下煮制盐水鸭（BSD）肉的理化特性和微生物计数变化。BSD 肉在常温和两种改良气氛包装（MAP）条件下储存：M1（N ，100%）和 M2（CO / N ，30%/70%）在 4°C 下。测量 BSD 肉的微生物质量、pH 值、红色值、脂质氧化、顶空气体组成和水分活度。结果表明，在 C、M1 和 M2 样品中，达到最大可接受总活菌数（TVC，4.9 log CFU/g）的时间分别为 12、18 和 21 d。在整个贮藏过程中，所有处理组的红色值均存在显著差异。贮藏结束时，C 组的红色值明显低于 M1 和 M2 组。MAP 下的硫代巴比妥酸反应物质（TBARS）值在贮藏结束时为 0.24 至 0.26 mg MDA/kg 肉，低于 C 组（0.78 mg MDA/kg 肉）（P < 0.05）。M2 组的水分活度在所有 3 组中最低。贮藏过程中，M2 组的 CO 浓度显著下降。我们的研究表明，包装中含有 30%CO 和 70%N（M2）可以将 BSD 肉的保质期延长至 21 d，在 4°C 下贮藏，表明 MAP 可以作为延长保质期和保持 BSD 产品质量的一种实用方法。
本研究评估了 MAP 在熟鸭产品中的应用。我们的结果表明，MAP 可用于延长保质期。这项技术可用于保存其他熟肉产品。
