Journal List > J Nutr Health > v.47(6) > 1081369

J Nutr Health. 2014 Dec;47(6):484-488. Korean.
Published online December 31, 2014.
© 2014 The Korean Nutrition Society
Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent
Yeon Ok Bark
Wando Center for Children's Foodservice Management, Wando, Jeonnam 537-800, Korea.

To whom correspondence should be addressed. (Email: )
Received August 28, 2014; Revised September 15, 2014; Accepted November 21, 2014.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.



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.


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).


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.


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.

Keywords: natural; antioxidant; polyphenol; smoked duck; TBARS


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

Click for larger image


Table 1
Total polyphenol contents (mg/100g) of two smoked duck, pear fermented solution and celery powder 10
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Table 2
Antioxidant activities(%) of two smoked duck, pear fermented solution and celery powder 10
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Table 3
The food additives residue content of smoked duck marinated with natural curing ingredient
Click for larger image

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