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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.

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