{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T04:23:47Z","timestamp":1793334227906,"version":"4.5.0"},"reference-count":27,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T00:00:00Z","timestamp":1740700800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"China Agricultural Research Systerm","award":["CARS-42-27"],"award-info":[{"award-number":["CARS-42-27"]}]},{"name":"China Agricultural Research Systerm","award":["2020R19A58C02"],"award-info":[{"award-number":["2020R19A58C02"]}]},{"name":"Food Safety Sci-Tech Team of Zhejiang Province","award":["CARS-42-27"],"award-info":[{"award-number":["CARS-42-27"]}]},{"name":"Food Safety Sci-Tech Team of Zhejiang Province","award":["2020R19A58C02"],"award-info":[{"award-number":["2020R19A58C02"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A\u2013F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A\u2013C included Psychrobacter, Flavobacterium, and Pseudomonas, while Lactobacillus and Staphylococcus dominated during stages D\u2013F. Aldehydes, esters, alcohols, and ketones emerged as the main flavor compounds. Several unsaturated fatty acids significantly (p &lt; 0.05) decreased from stage A to stage F. The sensory quality of sauced duck improved. The potential reactions were determined, and correlation analysis of sauced duck samples across different stages was performed. 3-Methy-1-butanol could be a crucial indicator of sauced duck\u2019s overall quality. This research could support the treatment optimization of sauced duck products.<\/jats:p>","DOI":"10.3390\/foods14050834","type":"journal-article","created":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T10:12:33Z","timestamp":1740737553000},"page":"834","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1356-5380","authenticated-orcid":false,"given":"Kaiyong","family":"Yao","sequence":"first","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"},{"name":"Institute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Lanhai Ecological Agriculture Co., Ltd., Hangzhou 311402, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Cai","sequence":"additional","affiliation":[{"name":"Institute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Department of Veterinary Medicine, College of Animal Sciences, Zhejiang University, Hangzhou 310029, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daodong","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ningbo University, Ningbo 315211, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bindan","family":"Chen","sequence":"additional","affiliation":[{"name":"Zhejiang Guowei Technology Co., Ltd., Zhuji 311800, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinghui","family":"Fan","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8016-0033","authenticated-orcid":false,"given":"Daxi","family":"Ren","sequence":"additional","affiliation":[{"name":"Institute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingping","family":"Xiao","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101271","DOI":"10.1016\/j.psj.2021.101271","article-title":"Molecular characterization, developmental expression, and modulation of occludin by early intervention with Clostridium butyricum in Muscovy ducks","volume":"100","author":"Lyu","year":"2021","journal-title":"Poultry Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"101242","DOI":"10.1016\/j.fochx.2024.101242","article-title":"Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds","volume":"21","author":"Zhao","year":"2024","journal-title":"Food Chem. 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