冰温贮藏对鸭胸肉品质变化的影响

Quality Properties of Duck Breasts during Ice Temperature Storage

将新鲜鸭胸肉分别置于4℃和-1℃环境中贮藏,定期取样测定其菌落总数、pH值、挥发性盐基氮（total volatile base-nitrogen,TVB-N）值、失水率、感官性状等指标,研究冷藏和冰温贮藏对鸭胸肉保鲜期的影响,以期获得最佳保鲜工艺。结果表明,冰温保鲜能很好控制鸭胸肉的细菌总数和TVB-N值,延缓pH值升高。冰温贮藏至20 d时,细菌总数为1.7×10^5 CFU/g,在国家标准（不大于10^6 CFU/g）的范围内,TVB-N值为18.48 mg/100 g,符合国家二级鲜肉的标准（不大于20 mg/100 g）,pH值为6.05,符合国家一级鲜肉的标准（pH 5.18-6.12）。冰温较冷藏能更好地延缓鸭胸肉的腐败变质,将保鲜期延长15 d。

This study aimed to examine the effects of ice-temperature storage on the quality of duck breasts. Fresh duck breasts were stored at 4 and-1 ℃, respectively. The total bacteria count, pH, total volatile base-nitrogen（TVB-N）, water loss rate and sensory parameter of duck breasts were determined during storage to obtain the optimum preservation condition for fresh duck breasts. The results indicated that total bacteria and TVB-N value were well controlled by ice-temperature with a delayed increase of pH value. When the duck breasts was stored at ice temperature for up to 20 days, the total number of bacteria was 1.7 × 10^5 CFU/g, which was within the range stipulated by the Chinese national standard（≤ 10^6 CFU/g）. TVB-N value of duck breasts was 18.48 mg/100 g, which met the limit for fresh meat grade two according to the Chinese national standard（≤ 20 mg/100 g）. The pH value was 6.05, which met the requirement for fresh meat grade one according to the Chinese national standard（pH 5.18–6.12）. This study indicates that ice-temperature can delay the quality deterioration of duck breasts and prolong the storage life by 15 days compared with cold storage.