Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C

Li, Yanliang; Yao, Dongrui; Wang, Daoying; Xu, Weimin; Zhu, Yongzhi; Jin, Bangquan

doi:2010.23.7.960

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2010;23(7): 960-964.
https://doi.org/10.5713/ajas.2010.90550 Published online June 21, 2010.

Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C

Yanliang Li, Dongrui Yao, Daoying Wang, Weimin Xu, Yongzhi Zhu, Bangquan Jin

Abstract

Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from 6.470.16 to 6.690.10 and from 5.900.93 to 13.422.46, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

Keywords: Sensory; pH; Total Volatile Basic Nitrogen; Spoilage Bacteria