ArticleFrontiers in nutrition2022
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 35 citations in OpenAlex.
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage.Food chemistry: X · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Replacing rice straw with peanut vine andAnimal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage.Foods (Basel, Switzerland) · 2025Article
- Natural plant polyphenols contribute to the ecological and healthy swine production.Journal of animal science and biotechnology · 2024Review
- Effects of Prickly Ash Seed Dietary Supplementation on Meat Quality, Antioxidative Capability, and Metabolite Characteristics of Hu Lambs.Foods (Basel, Switzerland) · 2024Article
- Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production.Foods (Basel, Switzerland) · 2023Article
- Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment. The relative content of 1-octen-3-ol with characteristic mushroom aroma was significantly higher with microwave and stepwise retort heating than with general retort heating, while 2-pentyl-furan with poor taste was only detected with general retort heating. The muscle bundles subjected to microwave were neatly arranged, similar to those with no thermal sterilization. Overall, the meat quality after three thermal sterilization treatment was microwave > stepwise retort > general retort.
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