Title: Application of Compound Antiseptic in the Duck Chilled Meat Storage
Abstract: The preservative effect of duck chilled meat treated by different compound antiseptic was studied. The results which obtained through the sensory, physical and chemical indicators showed that: Nisin+acetic acid+ lactic acid +ascorbic acid could effectively prolong the storage of duck chilled meat; and this preservative optimum combination was Nisin 0.05 %+acetic acid 2 %+lactic acid 10 %+ascorbic acid 2 %.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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