The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage

文献类型： 外文期刊

第一作者： Yao, Kaiyong

作者： Yao, Kaiyong;Xiao, Yingping;Yao, Kaiyong;Cai, Jie;Ren, Daxi;Yao, Kaiyong;Cai, Jie;Pan, Daodong;Chen, Bindan;Fan, Jinghui

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关键词： sauced duck; flavor change; microbial change; physical-chemical change; sensory change; flavor development

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 5 期

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收录情况： SCI

摘要： This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A-F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A-C included Psychrobacter, Flavobacterium, and Pseudomonas, while Lactobacillus and Staphylococcus dominated during stages D-F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p < 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck's overall quality. This research could support the treatment optimization of sauced duck products.

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