Determination of preservative residues and microbial contents of commercial Chinese duck neck meat
Zaixiang Lou | Md Ramim Tanver Rahman | Jun Zhang | Kou Xingran | Smith Gilliard Nkhata | Zhu Song | Nabil Qaid M. Al-Hajj
Duck neck meat products are traditional, popular snack items in China for its attractive spicy taste, flavor and texture. These products are perishable and different types of chemical preservatives are used extensively. This study determined the levels of preservatives and microbial load in Chinese duck neck meat product by gas chromatography and agar plate methods, respectively. The results showed that Chinese duck neck meat product contains methyl-p-hydroxybenzoate (E-218) in the range 21.15 μg/g–14.5 mg/g, propionic acid (E-280) in the range 26.84–30.24 mg/g and benzoic acid (E-210) in the range not detected – 15.99 μg/g. Sorbic acid (E-200) was not detected. The total plate counts were 1.01–2.03 log cfu/g, and Lactobacilli counts were 1.04–1.43 log cfu/g. Refrigerated raw duck neck contained all the tested microorganisms while yeast, mold and salmonella were not detected in all of the processed duck neck meat products.
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