Effects of high-pressure processing on the shelf-life and quality attributes of sauced duck legs

This study was designed to investigate the effects of high-pressure processing (HPP) treatment (200–500 MPa) on the shelf life and quality attributes of ready-to-eat sauced duck legs over a 28-day storage period. The results indicated that HPP treatment significantly extended the shelf-life of the product from 14 to 28 days by inhibiting spoilage microorganisms such as Pseudomonadales and Enterobacterales while promoting the growth of Lactobacillales . Both pH and water content were significantly influenced by HPP treatment and storage duration. The color parameter ( L∗ ), shear force, hardness, and chewiness decreased during storage, whereas HPP mitigated these decreases. After 28 days, HPP treatment at 400 MPa reduced total volatile basic nitrogen from 35.20 to 21.30 mg/100 g and thiobarbituric acid reactive substances from 2.82 to 2.12 mg/kg. HPP treatment at 400 MPa decreased the concentrations of sulfides, aromatic compounds, nitrogen oxides, and alkanes while modulating sensory attributes by reducing sourness and enhancing saltiness and astringency. • High Pressure Processing (HPP) treatment was used to treat ready-to-eat duck food. • HPP treatment at 400 MPa can extend the shelf life of sauced duck legs to 28 days. • The quality deterioration of sauced duck legs during storage was effectively inhibited by HPP. • HPP treatment can change the flavor and taste quality of sauced duck legs. • The saltiness of sauced duck legs was enhanced by HPP.