Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets

Plasma-activated water (PAW) is an emerging, nonthermal preservation technology with potential for meat products, though its application to duck fillets remains underexplored. This study investigated how PAW affects the storage quality and flavor of refrigerated duck fillets (4 °C). PAW treatment (0-6 min) significantly suppressed the total viable count (TVC), maintaining microbial load below the spoilage threshold for over 9 days. Mechanistically, the reactive oxygen and nitrogen species (RONS) in PAW simultaneously inhibit microbial proliferation and exert antioxidant activity. This dual action significantly suppressed both lipid oxidation and protein degradation, key processes of quality decay. Compared to controls, PAW enhanced water retention, reducing moisture loss by 67 %. Furthermore, PAW effectively preserved the flavor profile by inhibiting the formation of key off-odor compounds (e.g., 1-nonanol, butanal). These findings suggest PAW offers a clean-label, synergistic preservation strategy for duck fillets, positioning it as a highly competitive alternative to thermal techniques.