Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage

This study evaluated the effectiveness of dihydroquercetin (DHQ) in preserving duck meat stored at 4 °C. The impact of different DHQ concentrations on meat color, pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), sensory attributes, volatile flavor compounds, and microbial diversity was assessed. Results showed that DHQ maintained a * values, delayed pH decline, reduced TBARS formation, and improved sensory acceptability. TVB-N analysis showed that DHQ at 625 μg/mL extended the shelf life from 6 (control) to 8 days, while DHQ at 1250 μg/mL extended it to 10 days. GC–MS analysis further revealed that DHQ slowed the degradation of umami-related compounds and reduced the accumulation of spoilage-related metabolites. 16S rRNA sequencing identified Pseudomonas as the predominant spoilage bacterium, with DHQ application reducing its abundance. These findings suggest DHQ's moderate potential as a natural antibacterial agent for maintaining duck meat quality during storage. • DHQ improved sensory acceptance. • DHQ extended the shelf life of duck breast meat by 4 days. • DHQ delayed meat color deterioration and fat oxidation. • Pseudomonas is the dominant spoilage bacteria.