Fresh-keeping Effect of Natural Preservatives on Preprocessed Refrigerated Black Pepper Duck

The objective of this study was to find the natural compound preservatives which could prolong the storage life of preprocessed refrigerated black pepper duck,natural preservatives which have better fresh-keeping effect were selected from sodium lactate,Nisin,bamboo leaf extracts and natamycin through the single factorial experiment and quadratic regression rotatable orthogonal design experiment with three factors.The results indicated that sodium lactate,Nisin and bamboo leaf extracts have better effect on the preprocessed chilled black pepper duck;the results of the quadratic regression rotatable orthogonal design experiment indicated that the optimum percentages of the compound preservatives were 2.75 % sodium lactate,0.032 % Nisin,0.012 % bamboo leaf extracts,and the shelf life of the preprocessed refrigerated black pepper duck can be extended to 18 days by using it.