Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water
Anqi Xu,
Siyi Zhang,
Chuanming Huan,
Sumin Gao,
Hengpeng Wang,
Ziwu Gao,
Ruiyun Wu,
Zhenyu Wang,
Xiangren Meng
Affiliations
Anqi Xu
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Siyi Zhang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Chuanming Huan
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Sumin Gao
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Hengpeng Wang
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Ziwu Gao
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Ruiyun Wu
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Zhenyu Wang
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Xiangren Meng
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
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 °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.
