High-pressure processing mitigates flavor loss in sauced duck legs during storage: Evidence from volatile profiling and myofibrillar protein-flavor compound interactions.

Qingwu Shen, Changhai Ding, Zhixuan Tang, Wei Quan, Aihua Lou, Yan Wang, Yan Liu, Weipeng Zhang, Lei Zhou

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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9 authors.

Qingwu ShenCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Changhai DingCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Zhixuan TangCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Wei QuanCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Aihua LouCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Yan WangCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Yan LiuCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Weipeng ZhangCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Lei ZhouCollege of Food Science and Technology, Hunan Agricultural University, Changsha, China.

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6 · The paper itself

Abstract

Maintaining flavor stability is a major quality concern for ready-to-eat meat products. This study evaluated the effects of high-pressure processing (HPP) at 400 MPa on the volatile profile of sauced duck legs during 14 days of 4 °C storage and explored the role of myofibrillar protein (MP)-flavor interactions. Results show that the volatiles of sauced duck legs were significantly affected by HPP and the total aldehyde concentration of HPP treated sample was lower on day 14. Anethole, linalool, and 1-octen-3-ol were selected as representative compounds. In an extracted-MP model, HPP reduced MP α-helix content and increased the apparent affinity coefficients and mass-normalized interaction capacities for all three compounds. Molecular docking and exploratory molecular dynamics simulations suggested HPP-dependent conformational changes and plausible protein-volatile contacts. These findings indicate that partial MP unfolding and enhanced apparent MP-flavor interactions may contribute to flavor retention after HPP.

Indexed as

Duck meatMyofibrillar proteinReady-to-eat meat productStructure

Identifiers

PMID42668633

DOI10.1016/j.fochx.2026.104326

PMCPMC13524737

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