The joint effects of ultrasound and modified atmosphere packaging on the storage of sauced ducks
文献类型： 外文期刊
作者： Mao, Tingting 1 ; Xia, Chenlan 1 ; Zeng, Tao 2 ; Xia, Qiang 1 ; Zhou, Changyu 1 ; Cao, Jinxuan 1 ; He, Jun 1 ; Pan, Daodong 1 ; Wang, Deqian 2 ;
作者机构： 1.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315832, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, Hangzhou 310021, Peoples R China
3.Ningbo Univ, Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu, Ningbo 315832, Zhejiang, Peoples R China
关键词： Sauced duck; Ultrasound; Modified atmosphere packaging; Microbial diversity; Shelf life
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 177 卷
页码：
收录情况： SCI
摘要： Due to the inferior shelf life of meat products without undergoing autoclaving treatment and the limitation of a single preservation technique, the joint effects of ultrasound and modified atmosphere packaging (MAP) on the cold storage of sauced ducks at 4 degrees C were investigated in this study. The results showed that the growth rate of the total viable count and the deterioration of physicochemical parameters (thiobarbituric acid reactive sub-stances, pH, and total volatile basic nitrogen) in sauced duck meat could be inhibited by ultrasound (28 kHz, 450 W, 30 min) and MAP (30% CO2 and 70% N2), respectively. Moreover, the combined treatment of ultrasound and MAP was more effective in maintaining the physicochemical stability and extending the shelf life of sauced ducks to over 28 days. Using 16S ribosomal RNA amplicon sequencing, ultrasound and MAP significantly modified the microbial diversity of sauced ducks, to which the most susceptible bacterial species were Pseudomonas and Carnobacterium. The findings suggested that ultrasound in combination with MAP can effectively inhibit mi-crobial growth and food deterioration, improving the shelf life of sauced ducks.
- 相关文献
作者其他论文 更多>>
-
Long Non-Coding RNA LOC113219358 Regulates Immune Responses in Apis mellifera Through Protein Interactions
作者：Huang, Minjie;Tan, Xiaodong;Yang, Shuyuan;Zhou, Zhenzhen;Wang, Deqian;Dong, Jie
关键词：honeybee;
Apis mellifera ; lncRNA; immune regulation -
Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies
作者：Dong, Qishan;Sun, Yangying;Pan, Daodong;He, Jun;Dong, Qishan;Lu, Lizhi;Tian, Yong;Zeng, Tao
关键词：Duck egg; Odor formation; Trimethylamine; Gut microbiota; Reducing odor; Coating preservation
-
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
作者：Dong, Qishan;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Dong, Qishan;He, Jun;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Sun, Jing;Huang, Yu;Fu, Qiuling
关键词：Volatile flavor; Duck eggs; Lipidomics; Fermented feed; Off-odor
-
Polystyrene microplastics exacerbate mitophagy through mitochondrial dysfunction in the duck lung
作者：Gu, Tiantian;Duan, Mingcai;Chen, Li;Tian, Yong;Xu, Wenwu;Zeng, Tao;Lu, Lizhi;Kong, Minghua;Lu, Lizhi
关键词：Duck; Polystyrene microplastics; Mitochondrion; TCA cycle; Mitophagy
-
Comparative Transcriptome Profiling of Ileal and Cecal Tissues Between Pekin Ducks and Shaoxing Ducks
作者：Wang, Dandan;Hu, Zhengyu;Zhao, Ayong;Zeng, Tao;Gu, Tiantian;Xu, Wenwu;Tian, Yong;Lu, Lizhi;Chen, Li
关键词：cecum; duck; ileum; transcriptome
-
A standardized detection method for various poultry egg yolk immunoglobulin based on effective sample pretreatment and size exclusion-HPLC
作者：Zhu, Yan;Zhang, Xinyue;Huang, Xi;Cai, Zhaoxia;Wu, Wenjuan;Tan, Lei;Qiu, Yongwei;Luo, Yan;Zeng, Tao;Lu, Lizhi;Hu, Wei
关键词：Yolk immunoglobulin; SE-HPLC; Poultry egg yolk; Water dilution separation; Standardized detection method
-
The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
作者：Gu, Tiantian;Duan, Mingcai;Chen, Li;Tian, Yong;Xu, Wenwu;Zeng, Tao;Lu, Lizhi
关键词：Duck; Amino acid; Free fatty acid; Nucleotide; Proteome
