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