Next Article in Journal
Bioactive Peptides from Milk Proteins with Antioxidant, Anti-Inflammatory, and Antihypertensive Activities
Previous Article in Journal
Exploring Genetic Influences on Equine Meat Quality: A Bioinformatics Approach
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 14
Issue 3
10.3390/foods14030534
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

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

by
Anqi Xu
1,2,3,4,
Siyi Zhang
1,
Chuanming Huan
1,
Sumin Gao
1,
Hengpeng Wang
1,
Ziwu Gao
2,3,
Ruiyun Wu
2,3,
Zhenyu Wang
2,3,* and
Xiangren Meng
1,*
1
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
2
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
3
Laboratory of Processing Technology Integration for Chinese-Style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
4
School of Food and Engineering, Yangzhou University, Yangzhou 225127, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(3), 534; https://doi.org/10.3390/foods14030534
Submission received: 27 December 2024 / Revised: 23 January 2025 / Accepted: 27 January 2025 / Published: 6 February 2025
(This article belongs to the Section Meat)
Browse Figures
Versions Notes

Abstract

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

Share and Cite

MDPI and ACS Style

Xu, A.; Zhang, S.; Huan, C.; Gao, S.; Wang, H.; Gao, Z.; Wu, R.; Wang, Z.; Meng, X. Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water. Foods 2025, 14, 534. https://doi.org/10.3390/foods14030534

AMA Style

Xu A, Zhang S, Huan C, Gao S, Wang H, Gao Z, Wu R, Wang Z, Meng X. Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water. Foods. 2025; 14(3):534. https://doi.org/10.3390/foods14030534

Chicago/Turabian Style

Xu, Anqi, Siyi Zhang, Chuanming Huan, Sumin Gao, Hengpeng Wang, Ziwu Gao, Ruiyun Wu, Zhenyu Wang, and Xiangren Meng. 2025. "Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water" Foods 14, no. 3: 534. https://doi.org/10.3390/foods14030534

APA Style

Xu, A., Zhang, S., Huan, C., Gao, S., Wang, H., Gao, Z., Wu, R., Wang, Z., & Meng, X. (2025). Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water. Foods, 14(3), 534. https://doi.org/10.3390/foods14030534

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop