Effect of freeze-thaw cycles on nutritional quality and processing characteristics of duck meat of different breeds

This study evaluated freeze-thaw cycles (FTCs) effects on nutritional quality, physicochemical properties, and flavor of breast meats from Muscovy (M), Cherry valley (CV), and Sheldrake (S) ducks. FTCs caused significant nutrient loss across all breeds. However, post-FTC nutrient retention in M (protein: 19.85–23.05 %; fat: 2.49–4.33 %) remained higher than CV/S. M retained superior water-holding capacity (thaw loss: 8.32–13.02 %; drip loss: 26.78–33.24 %) despite poor texture (hardness: 3317.84 g; shear force: 5405.63 g; 77.43 % hardness reduction after 7 cycles). Lipid oxidation increased in all breeds, with S showing higher thiobarbituric acid reactive substances (0.24–0.57 mg/kg) and lipoxygenase activity (492.56–688.81 IU/L). Volatile compounds initially increased then decreased, accumulating fewer off-flavors (hexanol/1-octen-3-ol) in M. Overall, M demonstrated better frozen storage tolerance, whereas CV/S require antioxidant interventions. Current duck research focuses on breeding and growth performance, lacking the mechanism by which FTC affects nutritional components, quality and processing adaptability, especially the study of differential responses among breeds. This study aims to elucidate quality deterioration patterns in different duck breeds during FTCs, and provide new theoretical support for breed-specific utilization and processing adaptability of duck meat.