Abstract: In this present study, the effects of three types of high barrier packaging materials, including silicon oxide plating (SOP), poly(vinyl alcohol) (PVA), and polyvinylidene chloride (PVDC), on the quality of roast duck were compared. Polyethylene/nylon packaging was used as a control. All samples were vacuum packaged and stored for up to 21 days at 4 ℃. The total volatile basic nitrogen (TVB-N) content, color and microbial counts were determined during the storage period, and the microbial community diversity was analyzed using high-throughput sequencing technology. The results showed that in addition to inhibiting microbial growth, SOP could effectively inhibit the production of TVB-N and the minimum value occurred on day 21 of storage, lower than 20 mg/kg. Both storage time and packaging materials had significant effects on the microbial community structure in roast duck. Lactobacillus and Weissella were the dominant bacteria in SOP packaged samples. Lactobacillus, Weissella, Pseudomonas, Myroides, and Carnobacterium were the dominant bacteria in PVA packaged samples. Lactobacillus, Weissella, Thermophilus and Vibrio were the dominant strains in PVDC packaged samples. Comparative analysis showed that SOP was effective against Pseudomonas, Myroides and Thermophilus, thereby maintaining the quality and prolonging the shelf life of roast duck. Taken together, high barrier vacuum packing materials with silicon oxide coating can effectively maintain the quality of roast duck by inhibiting the growth of microorganisms.

Key words: roast duck, high barrier packaging materials, microbial diversity, high-throughput sequencing