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Abstract
Purpose
This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.
References
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Fig. 1.
Comparison of the pH and TBARS change in the S.D.G and S.D.N during the storage days ∗Asterisks present the significant differences between two independent groups as determined by Mann-Whitney test at a confidence level of 95%. ※S.D.G: smoked duck with general curing agent, S.D.N: smoked duck with natural curing agent
Table 1.
Total polyphenol contents (mg/100g) of two smoke uck, pear fermented solution and celery powder 10
| Inspection item | Value (mg/100g) |
|---|---|
| S.D.G | 55 ± 3.5 |
| S.D.N | 107 ± 2.4∗ |
| Pear fermented solution | 71.2 ± 5.0 |
| Celery powder 10 | 120.9 ± 2.0 |
Table 2.
Antioxidant activities(%) of two smoked duck, pear fermented solution and celery powder 10
a-d Means with different superscripts significantly differ by ANOVA with Duncan's multiple range test at a confidence level of 95%. ※S.D.G: smoked duck with general curing agent, S.D.G 10: decuple dilution of smoked duck with general curing agent, S.D.N: smoked duck with natural curing agent, S.D.N 10: decuple dilution of smoked duck with natural curing agent, BHT 100: centuple dilution of BHT
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