Antioxidant activities and nutritional characteristics of smoked duck marinated in natural curing agent / 한국영양학회지
Journal of Nutrition and Health
;
: 484-488, 2014.
Artigo
em Coreano
| WPRIM
| ID: wpr-94122
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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Ácido Ascórbico
/
Fumaça
/
Sódio
/
Vitaminas
/
Substâncias Reativas com Ácido Tiobarbitúrico
/
Pyrus
/
Patos
/
Aditivos Alimentares
/
Apium
/
Concentração de Íons de Hidrogênio
Idioma:
Coreano
Revista:
Journal of Nutrition and Health
Ano de publicação:
2014
Tipo de documento:
Artigo
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