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 includedPsychrobacter,Flavobacterium, andPseudomonas, whileLactobacillusandStaphylococcusdominated during stages D–F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p< 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.
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS-DA, six key differential free fatty acids distinguishing the sterilization treatment groups were identified: cis-9-tetradecadecarbonate, methyl tridecarbonate, cis-10-17-cetenoic acid, antioleic acid, cis-13-docosaenoic acid methyl ester, and lauric acid. The primary volatile flavor compounds in sauced duck necks were identified as alkenes and ethers. Post-sterilization alterations in volatile flavor profiles primarily resulted from compositional changes in alkenes, esters, and ethers within the total volatile compounds. Moreover, it was demonstrated that sterilization temperature exerted a significantly greater impact on the quality of sauced duck necks than sterilization duration. Following organoleptic evaluation, samples subjected to low-temperature prolonged sterilization (90 °C for 30 min) exhibited the highest aroma scores, establishing this protocol as the optimal thermal sterilization condition. This study is of great significance for selecting thermal sterilization conditions and maintaining meat flavor.
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