Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage

•The synergistic effects of chitosan coating and thermal treatment on the storage quality of braised duck legs were evaluated.•The two treatments had no synergistic effect on reducing the TBARS values and total sulfhydryl concentrations.•The two treatments had synergistic effects on reducing carbonyl concentration and bacterial growth.•The four volatile flavor compounds with the highest relative peak areas in braised duck meat were the main volatile flavor compounds.