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,早期板鸭保存期短.为延长货架期及远销国外创造条件,我们利用脱氧剂封存技术进行保鲜试验,取得了显著效果.用脱氧剂封存技术保存的板鸭,经100天试验,在感观、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,有显著的社会效益和经济效益.实践证明,用脱氧剂封存技术保存南安板鸭是行之有效的,可将板鸭保存期从15天延长到90天,甚至更长,可以推广使用.

A Study on the Preservation of Nan An Pressed Salted Duck with FOA

The Nan-An 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, we designed this test-Itis proved that we can effectively prolong the preservation of the Nan-An pressed salted duck from 15 days to 90 days and even longer by means of sealling the duck and FOA ( Free oxygen absorbent ) in a plastic bag and that the method is worthspreading.After being preserved for 101 days, the sense indexes, the physical and chemical indexs, the microorganism indexes, all these indexes of the ducks with FOA are better than those of the ducks without FOA and accord with the national food hygiene standard.By using the method we can obtain remarkable social benefit and economic benefit.