酱鸭的气调包装保鲜技术研究

摘要

通过试验确定了酱鸭的气调包装保鲜工艺：50％CO2／50％N2的气调保鲜包装方法，调节酱鸭的盐度，实现了酱鸭常温保鲜2d。%The modified atmosphere by experiment. And sauced duck could be the condition of 50% CO2/50% N2, with packaging （MAP） preserved for two regulated salinity. technology for sauced duck was days at room temperature through determined MAP under