南安板鸭脱氧剂封存保鲜研究

南安板鸭是我国传统出口产品,我们利用脱氧剂封存技术保存的板鸭,经100d试验,在感官、理化、微生物等指标上均优于对照组,符合国家食品卫生标准,保存期从15d延长到90d。为延长货架期及远销国外创造了条件,有显著的社会效益和经济效益,可以推广使用。

A STUDY ON THE PRESERVATION OF NANAN PRESSED SALTED DUCK WITH FOA

Nanan pressed salted duck is one of the Chinese traditional export commodities, but it can only be preserved from decay for about 15 days in August, September and October. In order to prolong the preservation and expand the export, this test was designed. It was proved that the preservation of Nanan pressed salted duck can be effectively prolonged from 15 days to 90 days and even longer by means of sealling the duck with FOA(Free oxygen absorbent) in a plastic bag and that the method is worth spreading. After being pre- served for 100 days. the sense indexes, the physical and chemical indexes, the microorganism indexes, of the ducks treated with FOA are better than those without FOA and accord with the national food hygiene standard. By using the method remarkable social and economic benefit can be obtained.