Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent.
10.4163/jnh.2014.47.6.484
- Author:
Yeon Ok BARK
1
Author Information
1. Wando Center for Children's Foodservice Management, Wando, Jeonnam 537-800, Korea. pyosmilegem@hanmail.net
- Publication Type:Brief Communication
- Keywords:
natural;
antioxidant;
polyphenol;
smoked duck;
TBARS
- MeSH:
Apium graveolens;
Ascorbic Acid;
Ducks*;
Food Additives;
Hydrogen-Ion Concentration;
Insurance Benefits;
Pyrus;
Smoke*;
Sodium;
Thiobarbituric Acid Reactive Substances;
Vitamins
- From:Journal of Nutrition and Health
2014;47(6):484-488
- CountryRepublic of Korea
- Language:Korean
-
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.
