Determination of preservative residues and microbial contents of commercial Chinese duck neck meat

Figures & data

Table 1. The amount of preservatives in commercial duck neck meat samples (different brands A, B, C and D).

Tabla 1. Cantidad de conservantes en las muestras de carne comercial de cuello de pato (diferentes marcas A, B, C y D).

	Brand A	Brand B	Brand C	Brand D
Methyl-p -hydroxybenzoate E-218	145 ± 1.3^C µg/g	21.15 ± 0.9^a µg/g	95.94 ± 2.3^b µg/g	14.5 ± 0.8^d mg/g
Sorbic acid E-200	ND	ND	ND	ND
Propionic acid E-280	28.55 ± 0.7^b mg/g	30.1 ± 2.1^b mg/g	26.84 ± 0.8^a mg/g	30.24 ± 1.8^b mg/g
Benzoic acid E-210	ND	ND	ND	15.99 ± 0.9^a µg/g

ND: not detected.

For each parameter, mean values (n = 10 with standard deviation) followed by different letters (a, b, c, d) denote significant differences.

*ND: No detectado.

*Para cada parámetro, los valores promedio (n = 10 con desviación estándar) seguidos de distintas letras (a,b,c,d) denotan diferencias significativas.

Table 2. Microbiological counts of vacuum packed duck neck meat (different brands A, B, C and D) and raw duck neck meat (stored at 4°C).

Tabla 2. Recuentos microbiológicos de carne de cuello de pato envasada al vacío (diferentes marcas A, B, C y D) y carne de cuello de pato cruda (almacenada a 4 °C). Los recuentos microbianos se expresan como log cfu/g.

	Brand A	Brand B	Brand C	Brand D	Raw duck neck
Total plate count	1.01 ± 0.18^a	1.54 ± 0.09^b	2.03 ± 0.36^b	1.78 ± 0.18^b	6.19 ± 0.14^c
Lactobacilli	ND	1.43 ± 0.06^b	1.84 ± 0.10^c	1.04 ± 0.09^a	2.21 ± 0.30^c
Salmonella isolation	ND	ND	ND	ND	1.2 ± 0.04^a
Enterobacteriaceae	ND	0.88 ± 0.10^a	1.01 ± 0.80^ab	0.76 ± 1.01^ab	1.98 ± 0.18^b
Yeast and mold count	ND	ND	ND	ND	ND

ND: not detected.

For each parameter, mean values followed by different letters (a, b, c) denote significant differences. Microbial counts are expressed as log cfu/g.

*ND: No detectado.

* Para cada parámetro, los valores promedio seguidos de distintas letras (a,b,c) denotan diferencias significativas.