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

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

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 d...

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Bibliographic Details
Main Authors: Kaiyong Yao, Jie Cai, Daodong Pan, Bindan Chen, Jinghui Fan, Daxi Ren, Yingping Xiao
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
sauced duck
flavor change
microbial change
physical-chemical change
sensory change
flavor development
Online Access:https://www.mdpi.com/2304-8158/14/5/834
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