Abstract
This study confirmed that high barrier cover film, general barrier base film and spices added at a 1:1 ratio (weight ratio of pungent and fragrant spices), had a better inhibition effect on bacteria in pot-stewed duck wings products, which could be used for processing and storage conditions of this product. Simultaneously, the change in the bacterial community of this product during 8°C storage was analysed, where the predominant bacteria of modified atmosphere packaging pot-stewed duck wings at the end of 8°C storage included Weisella hellenica, Weisella diestrammenae, Staphylococcus equorum and Streptococcus parauberis.
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