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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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/834 |
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| author | Kaiyong Yao Jie Cai Daodong Pan Bindan Chen Jinghui Fan Daxi Ren Yingping Xiao |
| author_facet | Kaiyong Yao Jie Cai Daodong Pan Bindan Chen Jinghui Fan Daxi Ren Yingping Xiao |
| author_sort | Kaiyong Yao |
| collection | DOAJ |
| description | 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 <i>Psychrobacter</i>, <i>Flavobacterium</i>, and <i>Pseudomonas</i>, while <i>Lactobacillus</i> and <i>Staphylococcus</i> dominated during stages D–F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (<i>p</i> < 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. |
| format | Article |
| id | doaj-art-7f09138b9a3e496c8248f27a22f36b2a |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-7f09138b9a3e496c8248f27a22f36b2a2025-08-20T02:05:10ZengMDPI AGFoods2304-81582025-02-0114583410.3390/foods14050834The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and StorageKaiyong Yao0Jie Cai1Daodong Pan2Bindan Chen3Jinghui Fan4Daxi Ren5Yingping Xiao6State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang Guowei Technology Co., Ltd., Zhuji 311800, ChinaInstitute of Animal Sciences, Hangzhou Academy of Agricultural Science, Hangzhou 310024, ChinaInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, ChinaState Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaThis 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 <i>Psychrobacter</i>, <i>Flavobacterium</i>, and <i>Pseudomonas</i>, while <i>Lactobacillus</i> and <i>Staphylococcus</i> dominated during stages D–F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (<i>p</i> < 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.https://www.mdpi.com/2304-8158/14/5/834sauced duckflavor changemicrobial changephysical-chemical changesensory changeflavor development |
| spellingShingle | Kaiyong Yao Jie Cai Daodong Pan Bindan Chen Jinghui Fan Daxi Ren Yingping Xiao The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage Foods sauced duck flavor change microbial change physical-chemical change sensory change flavor development |
| title | The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage |
| title_full | The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage |
| title_fullStr | The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage |
| title_full_unstemmed | The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage |
| title_short | The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage |
| title_sort | overall quality changes of chinese sauced ducks at different stages during processing and storage |
| topic | sauced duck flavor change microbial change physical-chemical change sensory change flavor development |
| url | https://www.mdpi.com/2304-8158/14/5/834 |
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