The The Effect of Celery (Apium graveolens L.) Fermentation Solution as a Natural Biopreservative and Storage Duration on the Physical Quality and Total Plate Count of Muscovy Duck (Cairina moschata) Meat

Abstract

Muscovy duck (Cairina moschata) meat has high nutritional value. However, it also has certain  shortcomings such as a relatively tougher texture, a distinct, pungent odor and  susceptible to microbial contamination.This study aimed to analyze the effects of celery (Apium graveolens L.) fermentation solution as a natural biopreservative and storage duration on the physical quality and Total Plate Count (TPC) of muscovy duck (Cairina moschata) meat. The physical quality parameters observed included pH, cooking loss, water-holding capacity and TPC. The study used a completely randomized design (CRD) with a factorial pattern involving two factors: the dose of celery fermentation solution (P0 = 0 mL, P1 = 60 mL, P2 = 80 mL, and P3 = 100 mL) and storage duration (L0 = 0 hours, L1 = 12 hours, L2 = 24 hours, and L3 = 36 hours). Each treatment combination was replicated twice. The results showed that the application of the celery fermentation solution and storage duration affected the physical quality and microbial count of duck meat. Increasing the dose of the celery fermentation solution reduced the pH value and cooking loss, increased water-holding capacity, and reduced the Total Plate Count. The treatment combination of 100 mL of celery fermentation solution and 12 hours of storage produced better physical quality characteristics and microbial counts compared to the other treatments. Thus, celery fermentation solution has the potential to be used as a natural biopreservative to maintain quality and extend the shelf life of duck meat during room-temperature storage