Research On The Extension Of Shelf Life For The Flexible Packaging Of Smoked Duck Wings And Development On The Duck Wings Of Tea Flavor

Duck products is becoming more and more popular with people result from the higherrequirement of quality protein. Because of the lack of advanced technical guidance, and therestrictions of the processing technology, most process of duck products are still in the primarysegmentation or manual workshop phase in our country. It has become the main bottleneckrestricted to the development of duck products-the relativeness single type of products and theshortness of expiration date.Smoked duck wings have become one of the most favorite foods of the people in theSanMing, Fujian, with its rich nutrition and unique flavor. However, this product is susceptibleto microbial contamination, leading to the result of a shorter date of minimum durability.Although the traditional preservation technology which contains the technology of hightemperature and pressure, the damage of the meat quality is severely serious. So that the productis still stay in the workshop stage at present, limiting the popularity of smoked duck wingsseverely. In this study, we analyzed the basic properties and preservation characteristics of theproduct, isolated and identified the pasteurized residues of bacillus. Then we completed theresearch on the extension of expiration date for the flexible packaging smoked duck wings,combined with the principle of fence technology. And we developed the duck wings of tea flavoron the basis of the production process of smoked duck wings for reference, for FuJian provinceis rich in black tea.In this paper, we researched the factor including the pH of6.59, moisture content of57.77%,and the water activity of0.922on the smoked duck wings. The product can be placed at25℃/2d, while the data can change to37℃for only one day, which reveals that this product has a veryshort expiration date. After purification,16S rDNA sequencing, and the sequence alignment, theisolated5G+strains are bacillus from the results of the smoked duck wings after pasteurizedprocessing, while the respective classifications are Brevibacillus agri, Bacillus amyloliquefaciens, Bacillus siamensis, Bacillus licheniformis, and Bacillus methylotrophicus. According to theanalysis of the characters for the bacillus, it can inhibit the growth of bacillus for the steps ofincreasing the intensity of sterilization, reducing the pH level, and adding the preservatives.Smoked duck wings should be put in an environment of antiseptic preservative (0.1%Nisin,0.3%tea polyphenols and1.0%citric acid) and soaked for5min, then put them into the drier in75℃/15min with foil wrapper, and then sterilizing in95℃of water bath for30min or makingthe treatment of8~10kGy irradiation dose. The treatments above can expand the date ofminimum durability of the product up to3months. And we determined four factors as the criticalcontrol points: the raw material, after marinating, smoked, before packaging.In the study, we have a try of black tea in FuJian for the processing of the duck wings forthe first time, and groped a processing method on the duck wings of tea flavor. The frozen duckwings can turn into the duck wings with fragrance of the black tea by the following matures:thawed the frozen ones by water, did the short pre-cooking for2~5min, then salted in lowtemperature for12h in2%salt water and cooked for35min, afterwards did the vacuumpackaging and sterilization. The product maintained the nutrition of duck wings, while possessedthe unique flavor of tea and color. Duck wings increased the efficacy materials such as teapolyphenols, whose content of the product is1~5mg/g.The study completed the experiments of prolonging the expiration date and the developmentof new products. The first aspect of the experiments was extending the expiration date of smokedduck wings by controlling the growth of bacillus, the results of which showed that the compositepreservatives combined with sterilization, which established in this paper, can prolong obviouslythe expiration date of flexible packaging smoked duck wings. The other aspect of theexperiments was the application of FuJian black tea to duck wings. The duck wings of tea flavorhad an unique fragrance of tea and color, contained the efficacy materials such as teapolyphenols. The results showed above are expected to provide the feasible theory basis on theextension the expiration date and expand the product varieties for the enterprises.