{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lou A"],"funding":["Key Project of Research and Development Plan of Hunan Province","Key Research and Development Program of Hunan Province of China"],"pagination":["103164"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12553055"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["31"],"pubmed_abstract":["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. The 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. T"],"journal":["Food chemistry: X"],"pubmed_title":["Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck."],"pmcid":["PMC12553055"],"funding_grant_id":["2024JK2155"],"pubmed_authors":["Lou A","Liu Y","Zhou L","Jin X","Shen Q","Wen C","Wu Y","Quan W"],"additional_accession":[]},"is_claimable":false,"name":"Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.","description":"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. The 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. T","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-06-05T05:21:32.846Z","creation":"2026-06-04T03:06:12.833Z"},"accession":"S-EPMC12553055","cross_references":{"pubmed":["41140593"],"doi":["10.1016/j.fochx.2025.103164"]}}