Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

The combined effects of electron-beam (e-beam) irradiation and modified atmosphere packaging (MAP) on the physicochemical and quality characteristics of sauced duck were evaluated, with particular focus on the correlation between physicochemical parameters and spoilage bacterial community under different treatment conditions. The effects of irradiation doses (0–6 kGy) and gas composition were firstly assessed, demonstrating that 4 kGy irradiation under the atmosphere of 40% CO 2 /60% N 2 significantly inhibited spoilage microbes and prolonged the shelf-life. The application of e-beam irradiation in combination with MAP obtained better sensory scores, fewer biogenic amine, and efficiently reduced the increase in total volatile basic nitrogen (TVB-N) and lipid oxidation during chilled storage, compared with the untreated and e-beam/MAP individually treated samples. Additionally, MAP and e-beam had a significant effect on bacterial succession, particularly the dominant microbiota largely contributing to the spoilage of the sauced duck product at the end of storage. The results of high-throughput sequencing demonstrated that Weissella spp. was the dominant genera for the samples packed with air and 40% CO 2 /60% N 2 , whereas Psychrobacter spp . became the most predominant genera in e-beam treated samples due to the resistance of Psychrobacter spp . to e-beam irradiation. Spearman's correlation analysis revealed that physicochemical factors (TVB-N, TBARS and biogenic amines) were significantly correlated with spoilage microbial community. In particular, there was a significant positive correlation of putrescine with Weissella spp. and also a positive correlation of TBARS and putrescine with Psychrobacter spp . . Multivariate analysis further validated the correlations between the spoilage-related indicators and microbes, as revealed by the involvement of Weissella and Psychrobacter in the formation of biogenic amines and TBARS. This investigation suggested that the combination of e-beam irradiation and MAP is a promising strategy to enhance the microbial safety and extend the shelf life of sauced duck. • Proposing e-beam irradiation and MAP as a combination preservation strategy. • Characterizing the change in physicochemical features under combination conditions. • Greatly higher efficiencies in prolonging storability by the combination pattern. • Weissella spp. and Psychrobacter spp. responsible for biogenic amines and TVB-N. • A marked correlation between physicochemical factors and spoilage microbial community.