IDEAS home Printed from https://ideas.repec.org/a/baq/taprar/v3y2022i3p36-42.html
   My bibliography  Save this article

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

Author

Listed:
  • Feifei Shang

    (Sumy National Agrarian University; Hezhou University)

  • Tetiana Kryzhska

    (Sumy National Agrarian University)

  • Zhenhua Duan

    (Hezhou University)

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

Suggested Citation

  • Feifei Shang & Tetiana Kryzhska & Zhenhua Duan, 2022. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages," Technology audit and production reserves, PC TECHNOLOGY CENTER, vol. 3(3(65)), pages 36-42, June.
    • Handle: RePEc:baq:taprar:v:3:y:2022:i:3:p:36-42
    DOI: 10.15587/2706-5448.2022.260198
    as

    Download full text from publisher

    File URL: https://journals.uran.ua/tarp/article/view/260198/257406
    Download Restriction: no
    File URL: https://libkey.io/10.15587/2706-5448.2022.260198?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:baq:taprar:v:3:y:2022:i:3:p:36-42. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Iryna Prudius (email available below). General contact details of provider: https://journals.uran.ua/tarp/issue/archive .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.