Effect of packing materials and methods on quality of duck meat during storage

Authors

WU Wenjin, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China; Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovatio
WANG Lan, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China; Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovatio
DING Anzi, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China; Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovatio
XIONG Guangquan, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China; Agricultural Products Processing Subcenter of Hubei Agricultural Science & Technology Innovatio

Abstract

The study was to investigate the effect of packing materials (PVC, composite aluminum foil bag) and methods (generally packing, vacuum packing) on the quality of duck meat during the storage at 4 ℃. The results showed that the duck meat packed with the same method, which packed with the aluminum foil bag material have maintained good color and water holding capacity. The value of the total volatile basic nitrogen was low, and the value of pH was stability. The quality of duck meat packed with the aluminum foil bag material was better than packed with PVC. The duck meat packed with the same material, which packed with the vacuum package have good color and water holding capacity, and the values of acid and peroxide and the total volatile basic nitrogen was low. The vacuum package, compared to general package, inhibited the deterioration of duck meat. The shelf life of duck meat vacuum-packed with composite foil bags was 8 days at 4 ℃.

Publication Date

6-28-2016

First Page

139

Last Page

143

DOI

10.13652/j.issn.1003-5788.2016.06.033

Recommended Citation

Wenjin, WU; Lan, WANG; Anzi, DING; and Guangquan, XIONG (2016) "Effect of packing materials and methods on quality of duck meat during storage," Food and Machinery: Vol. 32: Iss. 6, Article 33.
DOI: 10.13652/j.issn.1003-5788.2016.06.033
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/33

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