Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages

Authors

DOI:

https://doi.org/10.15587/2706-5448.2022.260198

Keywords:

Areca taro, taro paste, duck sausages, sausage quality, antioxidants

Abstract

Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste.

This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics of sausages were evaluated by analyzing the cooking loss, colour, texture and sensory changes, and the optimal amount of antioxidants was obtained by analyzing the acid value, TBARS value, and DPPH free radical scavenging rate.

The research results show that adding D-sodium erythorbate to duck sausage can significantly reduce the hardness of the sausage, maintain the elasticity of the sausage, and effectively slow down the pH value of the sausage during the oxidation process. The water retention and oil retention of duck sausage maintain the brightness value of the sausage. The sausage with D-sodium erythorbate has better antioxidant capacity. The acid value and TBARS value of the sausage added with D-sodium erythorbate at 18 h were significantly lower than those of the control group (P<0.05), and the DPPH was significantly increased.

This technology can provide data support and reference for food processing companies. The taro paste would be widely used as food ingredients in future.

Author Biographies

Feifei Shang, Sumy National Agrarian University; Hezhou University

Postgraduate Student of Department of Food Technology;

School of Food and Bioengineering

Tetiana Kryzhska, Sumy National Agrarian University

PhD, Senior Lecturer

Department of Technology and Food Safety

Zhenhua Duan, Hezhou University

School of Food and Bioengineering

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Published

2022-06-30

How to Cite

Shang, F., Kryzhska, T., & Duan, Z. (2022). Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages. Technology Audit and Production Reserves, 3(3(65), 36–42. https://doi.org/10.15587/2706-5448.2022.260198

Issue

Vol. 3 No. 3(65) (2022): Chemical engineering

Section

Food Production Technology: Reports on Research Projects

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Copyright (c) 2022 Feifei Shang, Tetiana Kryzhska, Zhenhua Duan

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