The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage
文献类型： 外文期刊
作者： Yao, Kaiyong 1 ; Cai, Jie 2 ; Pan, Daodong 5 ; Chen, Bindan 6 ; Fan, Jinghui 7 ; Ren, Daxi 2 ; Xiao, Yingping 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Qual & Safety Agroprod, Hangzhou 310021, Peoples R China
2.Zhejiang Univ, Inst Dairy Sci, Coll Anim Sci, Hangzhou 310058, Peoples R China
3.Lanhai Ecol Agr Co Ltd, Hangzhou 311402, Peoples R China
4.Zhejiang Univ, Coll Anim Sci, Dept Vet Med, Hangzhou 310029, Peoples R China
5.Ningbo Univ, Coll Food Sci & Engn, Ningbo 315211, Peoples R China
6.Zhejiang Guowei Technol Co Ltd, Zhuji 311800, Peoples R China
7.Hangzhou Acad Agr Sci, Inst Anim Sci, Hangzhou 310024, Peoples R China
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
页码：
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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