Abstract: The research was to investigate the application of spice essential oils in the preservation of bittern duck products.The addition of potassium sorbate and spice essential oils in bittern duck were 0.075 g/kg and 0.1 g/kg,respectively. The sensory properties,physicochemical properties and hygienic quality of the bittern duck were measured during refrigerated storage. The results showed that the change of flavor and texture of bittern duck was not significant,while the total volatile basic nitrogen of the bittern duck with spice essential oils were significantly lower than the control group. The shelf life of bittern duck could be prolonged for 4 days. The results provided potential application of spice essential oils in preservation of bittern duck.

Key words: compound spice essential oils, sauced duck, preservation