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STUDY ON THE FRESH-KEEPING EFFECT OF COMPOSITE NATURAL PRESERVATIVES WITH LOW TEMPERATURE CHINESE COOKING DUCK

Ping Li

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Abstract

In this experiment , four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck(LTCCD). The optimum combination of them ,which was get by orthogonal experiment,was 2.4 %(V/V) cinnamon extraction + 2.0 % chitosan + 0. 01 % Nisin + 1.0 % tea-polyphenol. By analysising the microflora counts,physiochemical value and surficial colour of LTCCD, it was testified that the shelf-life of LTCCD could be extended to 2～3 months at 0 ℃~4 ℃ for optimum formula preservatives combined with vacuum package and low temperature water bathing treatment.

About this research paper

What this paper is about

In this experiment , four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck(LTCCD). The optimum combination of them ,which was get by orthogonal experiment,was 2.4 %(V/V) cinnamon extraction + 2.0 % chitosan + 0. 01 % Nisin + 1.0 % tea-polyphenol. By analysising the microflora counts,physiochemical value and surficial colour of LTCCD, it was testified that the shelf-life of LTCCD could be extended to 2～3 months at 0 ℃~4 ℃ for optimum formula preservatives combined with vacuum package and low temperature water bathing treatment.

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Available abstract

In this experiment , four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck(LTCCD). The optimum combination of them ,which was get by orthogonal experiment,was 2.4 %(V/V) cinnamon extraction + 2.0 % chitosan + 0. 01 % Nisin + 1.0 % tea-polyphenol. By analysising the microflora counts,physiochemical value and surficial colour of LTCCD, it was testified that the shelf-life of LTCCD could be extended to 2～3 months at 0 ℃~4 ℃ for optimum formula preservatives combined with vacuum package and low temperature water bathing treatment.

Key concepts: Preservative, Nisin, Food science, Extraction (chemistry), Chemistry, Composite number, Shelf life, Polyphenol

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STUDY ON THE FRESH-KEEPING EFFECT OF COMPOSITE NATURAL PRESERVATIVES WITH LOW TEMPERATURE CHINESE COOKING DUCK — Research Paper | ScholarLens