Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck

Résumé fourni par la source

To investigate the effects of four freeze–thaw (F–T) cycles on the quality, protein properties, and volatile flavor compounds of stir-fried Zhijiang duck meat, providing a scientific basis for mitigating deterioration. The results indicated that the pH value, water-holding capacity, chewiness, and total sulfhydryl content decreased significantly with more F–T cycles. Conversely, the content of thiobarbituric acid-reactive substances (TBARS), acid content, carbonyl content, and total volatile basic nitrogen (TVB-N) increased significantly with increasing F–T cycles. After 3 cycles, TVB-N reached 20.83 mg/100 g, above the spoilage limit. α-helix content decreased from 17.87 % to 7.73 %. Hematoxylin and eosin (HE) staining showed that more F–T cycles caused irreversible cellular damage. The odor profile changed significantly after 3 cycles. The relative contents and diversity of alcohols, aldehydes, and ketones increased with the number of F–T cycles. Octanal, nonanal, and (E, E)-2,4-decadienal contributed to flavor at early, middle, and late stages of F–T cycles. • Repeated freeze-thaw cycles degrade the quality of pre-cooked duck meat. • Two freeze-thaw cycles mark a critical threshold for severe quality deterioration. • Flavor deterioration progresses from fatty (octanal) to rancid (nonanal) notes. • Protein structure shifts from α-helices to aggregated β-sheets with F-T cycles. • The study provides a quality control basis for complex pre-cooked meat dishes.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.