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

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

SUBMITTER: Xu A 

PROVIDER: S-EPMC11817808 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature