Study On Effects Of Cooling Way And Two-stage Sterilization On Shelf Life Of Spiced Duck Gizzard With Vacuum-packed

With the improvement of living standards, the safe, health and portablespiced duck products with vacuum-packed is favored by more and more consumers.However, because of the small meat processing enterprise scale，humble factory andequipment, factory environment is easily affected before cooling package, the quality andshelf life of the spiced duck products can not be ensured. In order to develop a product ofspiced duck gizzard suitable for enterprise with vacuum packing which can be store at15℃for long time.This paper conduct the following study.Firstly,based on factorial experiment we studied the effect of cooling way (naturalcooling, cooling under uv lamp, cooling under covering a gauze) and two-stage sterilization temperature (85-90℃for30min,90-95℃for30min,100℃for20min) onthequality of spiced duck gizzard stored at15℃anddetermine effective indicators ofdecomposition. Then,through the model-fitting of aerobic bacterial counts and the curve-fitting of sensory evaluation,this paper analyse the interaction of different cooling waysand the two-stage sterilization temperature to find the treatment with best sensoryevaluation and the longest shelf life.Results showed that:(1)At15℃,thesensory quality declined and aerobic bacterial counts increased with thestorage time goes by. The results of electronic nose are relative to sensory evaluation.Thesensory evaluation and the aerobic bacterial counts together with the results of theelectronic nose could be used as the indicators.(2)Changes of the aerobic bacterial counts of the vacuum packing spiced duck productsin different processing fixed the model of DoseResp equation significantly. Changes ofthe sensory evaluation fixed the linear model with high fitting precision. However, thepresent study provides equations to predict the shelf life of vacuum-packed spiced duckgizzard provided that the aerobic bacterial counts and sensory evaluation score areknown.(3) In the same cooling way,the two-stage sterilization at100℃for20min showedfavorable shelf life by using aerobic bacterial counts and sensory evaluation as indicatorrespectively.In the same two-stage sterilization, products cooled under sterilized gauze is best by using sensory evaluation and using aerobic bacterial counts as indicatorrespectively except85-90℃30min. Products cooled under uv lamp showed favorableshelf life at85-90℃30min by using aerobic bacterial counts as indicator.(4) Shelf life of vacuum-packed spiced duck gizzard by different cooling ways and thetwo-stage sterilization temperature are significant difference by using aerobic bacterialcounts and sensory evaluation as indicator respectively. There are interaction of betweencooling ways and two-stage sterilization temperature.(5)Products cooled under sterilized gauze and two-stage sterilization at100℃for20min showed favorable shelf life.At15℃, shelf life of vacuum-packed spiced duckgizzard is10days by using aerobic bacterial counts as indicator.