DETERMINATION THE ABILITY PRESERVED DUCK MEAT OF ORANGE PEEL OIL HA GIANG

Abstract

Orange peel oil Ha Giang contains heading constituents terpene and oxyen
containing of terpene derivatives, which have a high proportion constituents such
as limonene, α-pinene, β-phelandrene, γ-terpinene and camphene. The research
results show that the composition terpineol, limonene, geroniol of orange peel oil
likely to be 50-60% inhibition of microorganisms senftenber Salmonella, Escherichia
coli, Staphylococcus aureus and Pseudomonas species in food [13]. Usually fresh
duck meat to cool in the refrigerator compartment, about 2 days appeared the odor
reduce the quality of the meat quickly [1]. Recipe duck meat in CT-B and CT-C
slower variations, meat pH <7. The microbiological indicators of duck meat in
recipes CT-B and CT-C are less than the limit allowed. Recipe duck meat in CT-B and
CT-C with a total point value sensory graded fairly. So can apply orange peel oil Ha
Giang in storage of fresh duck meat.