Title: Study on the vacuum compound preservation effects of fresh American wild geese meat at room temperature
Abstract: The vacuum compound preservation effect of fresh American wild geese at room temperature was experimented using acetic acid,ginger juice and ascorbic acid (Vc).The different ratios of the three pres-ervatives were selected by orthogonal test in order to obtain the best combination of the three preservatives with best preservatives effect.The experiment results of sensory evaluation of meat,TVB-N content and the total number of bacterium colonies showed that fresh meat preservation effect with multi-compound preservatives were superior to that with single preservative.The compound ratio of 0.4% acetic acid+6% ginger juice+1% ascorbic acid was the combination with best preservation effect,and the shelf-life of the fresh American wild geese meat could be up to 11 days at room temperature.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot