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Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage

文献类型： 外文期刊

作者： Li, Huanhuan 1 ; Qu, Sijia 2 ; Ma, Ping 3 ; Zhang, Jin 1 ; Zhao, Ke 1 ; Chen, Lihong 1 ; Huang, Qicheng 1 ; Zou, Gaohang 3 ; Tang, Honggang 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Zhejiang Normal Univ, Xingzhi Coll, Jinhua 321000, Peoples R China

3.Zhejiang Tiange Ind Co LTDLTD, Jinhua, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Food Sci, 298 Deshengzhonglu, Hangzhou 310021, Peoples R China

关键词： Edible coating; Vacuum package; Secondary sterilization processing; Spoilage bacteria; Bacterial composition; Volatile flavor compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 167 卷

页码：

收录情况： SCI

摘要： The current study aimed to assess the impact of chitosan coating (0.005 g/mL) combined with thermal treatment (85 degrees C for 30 min) on tenderness, lipid and protein oxidation, bacterial diversity, and volatile flavor compounds in braised duck leg meat under vacuum packaging during refrigerated storage (4 degrees C for 15 days). The findings revealed that the three preserved treatments significantly increased tenderness from days 1 to 3. There was a substantial decrease from days 6 to 12 compared to the control, but no significant differences were observed on day 15. Compared with the control, the three preserved treatments reduced TBARS values by 25.8%-78.6% (from days 6 to 12) and total sulfhydryl concentrations by 24.1%-75.7% (from days 3 to 9). The combination treatment had the lowest values (carbonyl concentration, TVC, and TEC) compared to the chitosan coating and thermal treatment, indicating a significant synergistic effect. The proportions of the four primary spoilage organisms, Brochothrix, Weissella, Acinetobacter, and Pseudomonas, were 74.8%, 76.3%, 70.7%, and 49.7% in control, chi-tosan coating, thermal treatment, and combination treatment, respectively. The combination treatment produced the most volatile flavor compounds (38 compounds) at the end of storage (15 days). Hexanal, 1-nonanal, 1-octen-3-ol, and 2, 3-octanedione were the main volatile flavor compounds, and the average relative peak area was above 80. Therefore, chitosan coating and thermal treatment could be developed as synergistic methods to preserve braised duck meat.

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