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Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water

文献类型： 外文期刊

作者： Xu, Anqi 1 ; Zhang, Siyi 1 ; Huan, Chuanming 1 ; Gao, Sumin 1 ; Wang, Hengpeng 1 ; Gao, Ziwu 2 ; Wu, Ruiyun 2 ; Wang, Zhenyu 2 ; Meng, Xiangren 1 ;

作者机构： 1.Yangzhou Univ, Minist Culture & Tourism, Coll Tourism & Culinary Sci, Key Lab Chinese Cuisine Intangible Cultural Herita, Yangzhou 225127, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Lab Proc Technol Integrat Chinese Style Meat & Veg, Beijing 100193, Peoples R China

4.Yangzhou Univ, Sch Food & Engn, Yangzhou 225127, Peoples R China

关键词： fresh duck meat; ultrasound; slightly acidic electrolyzed water; high-throughput sequencing; preservation of freshness

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 3 期

页码：

收录情况： SCI

摘要： This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments-ultrasound combined with SAEW, SAEW alone, ultrasound combined with water, and water-alone treatment-on the freshness, texture, protein oxidation, and microbiological diversity of the meat was assessed under vacuum packaging at 4 degrees C. The results demonstrated that the ultrasound-SAEW combination significantly slowed pH decline, inhibited total volatile basic nitrogen (TVB-N) formation, and preserved the redness (a*) and texture of duck breast meat. Additionally, carbonyl and total sulfhydryl measurements indicated that the combined treatment delayed protein oxidation. 16S rDNA analysis showed that combined treatment reduced the microbial abundance, particularly Pseudomonas and Candida. After 9 days of storage, the total viable count (TVC) of the treated duck breast meat remained within the GB 16869-2005 microbial contamination threshold for fresh meat (5.56 log10 CFU/g). These findings highlight the effectiveness of ultrasound-assisted SAEW in extending the shelf life and maintaining the quality of duck breast meat.

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