Method of predicting shelf life of sauce ducks
A technology of shelf life and sauce duck, applied in the field of predicting the shelf life of sauce duck, can solve the problem of lack of accurate prediction of remaining shelf life, and achieve the effect of cost saving
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[0038] 1 Experimental materials and main equipment
[0039] 1.1 Raw materials and pretreatment
[0040] Put 30 sauced ducks (about 500g each) into a sterilized PA / CPP composite material vacuum packaging bag (sterilization condition 121°C, 15min) on the aseptic operating table at 4, 25, and 37°C Storage (37°C for destruction test, 25°C for normal temperature test and 4°C for control experiment), samples were taken after 0, 7, 14, 21, and 28 days for determination. For each measurement, 2 sauced ducks were randomly sampled, and the total colony count, Escherichia coli, mold, peroxide value, acid value, and thiobarbituric acid reaction product value were measured under the aseptic operating table. In order to reduce the difference in detection indicators caused by different sampling locations, the sampling locations of each indicator in the test are as follows: figure 1 shown. The breast meat of sauced duck was used for the determination of fat oxidation index, and the leg mea...
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