A Preliminary Study on the Effect of Natural Extracts on the Off-Flavors of Preserved Foods Made from Rich-Selenium Duck Breast and Their Preservation Properties

To enhance the nutritional quality and commercial value of Fengcheng Partridge Ducks, this study employed an immersion solution consisting of β-cyclodextrin, yeast powder, and perilla leaves for the deodorization of selenium-enriched dry-cured ducks. The fishy odor value was used as the primary evaluation index, with Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) employed for auxiliary analysis. Additionally, single-factor experiments were conducted to investigate the effects of immersion solutions containing different concentrations of nisin, tea polyphenols, and ascorbic acid on the total volatile basic nitrogen (TVB-N) content and pH value of selenium-enriched dry-cured ducks. Subsequent optimization of the process parameters was performed using response surface methodology (RSM).The results demonstrated that after deodorization optimization with a 0.5% yeast powder immersion solution, the fishy odor value of selenium-enriched dry-cured ducks was significantly reduced. Among the key volatile components, off-flavor compounds (2-methylbutanal, and 2-butanone) were correlated with fishy and fatty odors, whereas favorable flavor substances (e.g., ethyl acetate and acetone) were associated with fruity and minty notes. Notably, the deodorization treatment not only significantly decreased the content of 2-methylbutanal (the major contributor to the fishy odor) but also increased the levels of favorable flavor components. Furthermore, RSM optimization revealed that the optimal formulation of the composite preservative was 0.08% nisin, 0.20% tea polyphenols, and 0.25% ascorbic acid (g/mL). Under these conditions, the shelf life of selenium-enriched dry-cured duck meat stored at 4 ℃ could be extended to approximately 9 days, with the selenium content reaching 0.274 μg/g. In conclusion, the yeast powder immersion solution exhibits excellent applicability for the deodorization of semi-finished dry-cured duck products. Moreover, this green and high-efficiency composite preservative provides a theoretical basis for the preservation and storage of semi-finished dry-cured duck products.