J Nutr Health.  2014 Dec;47(6):484-488. 10.4163/jnh.2014.47.6.484.

Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent

• Bark YO

• KMID: 2327103
• DOI: http://doi.org/10.4163/jnh.2014.47.6.484

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.

Keyword

natural; antioxidant; polyphenol; smoked duck; TBARS

MeSH Terms

Apium graveolens
Ascorbic Acid
Ducks*
Food Additives
Hydrogen-Ion Concentration
Insurance Benefits
Pyrus
Smoke*
Sodium
Thiobarbituric Acid Reactive Substances
Vitamins
Ascorbic Acid
Food Additives
Smoke
Sodium
Thiobarbituric Acid Reactive Substances
Vitamins

Figure

• 

  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

Reference

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