Shelf‐Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

Abstract

The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N 2 , 100%) and M2 (CO 2 /N 2 , 30%/70%) at 4°C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO 2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO 2 and 70% N 2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4°C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products.Keywords: cooked duck meat, lipid oxidation, microbiological analysis, modified atmosphere packaging (MAP), redness, shelf-life Practical Application: This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging

“…This finding is in agreement with the results reported by Zhai et al. () and Dogu‐Baykut and Gunes ().…”

“…Modified atmosphere packaging (MAP) has gradually been used in the storage of cooked meat products in recent years, and has proven to be an effective storage method that can significantly extend the shelf life of products (Karpińska‐Tymoszczyk, ; Patsias, Chouliara, Badeka, Savvaidis, & Kontominas, ; Zhai et al., ). MAP can also adjust the gas composition of the sample to achieve the desired storage effect (Cooksey, ; Mcmillin, ).…”

“…Zhai et al. () studied the variation in the amount of TVC, LAB, molds, and yeasts in boiled salted duck stored at 30% CO 2 /70% N 2 in MAP. Patsias et al.…”

Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken

“…This result is consistent with the findings of the study by Brannan (2010) , in which GSE had no effects on the moisture content or pH of the chicken pie during storage. This result is also similar to the report by Zhai et al. (2017) , who studied the pH changes during the storage of MAP salted ducks.…”

Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken

“…Gao et al (2013) found that the increase in pH value was due to alkaline substances produced by enzymatic hydrolysis of meat proteins by microorganisms. However, Zhai et al (2018) found that LAB metabolism produces lactic acid, which leads to a decrease in meat pH value. Hence, the correlation analysis between microbial flora and physicochemical properties is very crucial to improve quality of the meat products.…”