Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

Abstract

Black garlic is processed garlic under high temperature (65-90 °C) and humidity (60-80%) during a period (Kimura et al., 2017;Lu et al., 2017). Black garlic has a brown color, less flavor, and high antioxidant properties. Total phenolic of black garlic increases 4-10 fold compared to fresh garlic. Total polyphenol, flavonoid, and antioxidant activity were 58.33 mg GAE/g, 15.37 mg RE/g, and 74.48%, respectively (Choi et al., 2014). Not only as antioxidant agents, black garlic also act as antimicrobials (Altuntas & Korukluoglu, 2019). Black garlic contain phenolic compound, β-carbolines alkaloids (Cao et al., 2007), melanoidins (Wang et al., 2011), organic acids and organic sulfur compound (Yin & Cheng, 2003;Lin et al., 2019). According to Arslaner (2020) organic sulfur compound decrease the yeast-mould compared to the control. This study aimed to determine the antioxidant effect of black garlic powder as a source of natural antioxidants on the physical quality, chemical quality, antioxidant activity, TPC, and sensory quality, of duck nuggets during storage.

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

“…Similar to this study, the declining pH value in BG-treated groups was highly influenced by the low phenolic solution extracted from BG at 4.30. This finding was in accordance with that of a previous study ( Lishianawati et al, 2021 ).…”

“…Similarly, the TPC and TFC were significantly higher in BG groups than in RG, where BG pre-treated through oven drying exhibited the highest concentration. The pH value and moisture content declined as a result of processing RG into BG, which agrees with the findings of Kimura et al (2017) and Lishianawati et al (2021) . The nutritional alteration of BG depends on the condition during BG manufacturing.…”

“…The reduction in lipid oxidation has been widely reported to depend on the antioxidant activities of the added ingredients. The results of this study agree with the findings of (Lee et al, 2019) in pork patties and (Lishianawati et al, 2021) in duck nuggets, wherein the addition of aged garlic significantly contributed to the higher antioxidative status and lower MDA content, respectively. Furthermore, the TBARS value obtained in this study was within the acceptable range for meat products of lower than 1 mg MDA/kg meat (Park et al, 1988).…”

“…In addition, the occurrence of the Maillard reaction during aging initiates the reaction between sugars and amino acids to produce a sweet taste and a brown color ( Czompa et al, 2018 ). Several studies have been conducted to measure the efficacy of BG extract in meat products, in which the extensive protection of quality of spent duck nugget during storage was observed ( Lishianawati et al, 2021 ). In addition, the inhibition of lipid oxidation in pork patties was also observed following treatment with aged and fermented garlic extracts ( Lee et al, 2019 ).…”

The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

“…These compounds may be used singly or in the form of various mixtures and may include many additives ranging from synthetic phenolic antioxidants to natural plant-derived antioxidant ingredients [6][7][8]. Due to the limitations related to the use of synthetic antioxidants in food, the food market is searching for ways to use natural antioxidants, especially herbs and spices, that will be acceptable to consumers [9].…”