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

LISHIANAWATI, Tiara Uji; YUSIATI, Lies Mira; JAMHARI,

doi:10.1590/fst.62220

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.62220 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The effect of black garlic powder on the quality of spent duck meat nuggets during storage was investigated. This study used a completely randomized design with 4×4 factorial. The first factor was black garlic powder (0%, 1%, 2%) and 200 ppm Butylated hydroxytoluene then the second factor was the storage period (0, 10, 20, and 30 days) in refrigerator temperature. Physical quality, chemical quality, antioxidant activity, and total plate count (TPC) data were collected and analyzed using analysis of variance. Sensory quality data were collected and analyzed using the Kruskal–Wallis test. The results showed that the addition of 2% black garlic powder significantly increased (P<0.01) the color redness (a*), total phenol, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition. However, it decreased (P<0.05) the pH, lightness (L*), peroxide value, TPC, color, aroma, and acceptability. Storage time increased (P<0.05) was decreased the pH, L*, a*, tenderness, protein, total phenol, and DPPH inhibition but increased (P<0.01) the yellowness (b*), peroxide value, and TPC. The addition of 1% black garlic powder was recommended to increase the spent duck meat nugget quality during storage without decreased the sensory quality of nuggets.

Keywords:
antioxidant activity; black garlic powder; nugget quality; spent duck meat; storage period

No.	Ingredient	Percentage (%)
1.	Duck meat	70
2.	Starch flour	10
3.	Skim milk	10
4.	Salt	2
5.	Sugar	2
6.	Pepper	1
7.	Garlic	1
8.	Ice	4
	Total	100

Parameters	Fresh garlic	Black garlic powder	BHT
Moisture (%)	67.06	16.94	-
Protein (%)	0.89	15.76	-
Fat (%)	0.32	2.26	-
Ash (%)	0.86	14.82	-
pH	6.26	4.47	-
Total phenol (mg GAE/g)	12.08	62.70	-
DPPH (%)	48.15	80.91	84.30

Physical properties	Storage period	Black garlic powder (%)			BHT	Average
Physical properties	Storage period	0	1	2	200 ppm	Average
pH	0	6.50 ± 0.01	6.41 ± 0.03	6.34 ± 0.02	6.50 ± 0.06	6.44 ± 0.07^d
	10	6.44 ± 0.04	6.38 ± 0.01	6.32 ± 0.01	6.47 ± 0.02	6.40 ± 0.06^c
	20	6.41 ± 0.03	6.35 ± 0.02	6.28 ± 0.01	6.44 ± 0.03	6.37 ± 0.07^b
	30	6.38 ± 0.02	6.34 ± 0.02	6.27 ± 0.02	6.39 ± 0.02	6.35 ± 0.05^a
	Average	6.44 ± 0.05^c	6.37 ± 0.03^b	6.30 ± 0.03^a	6.45 ± 0.05^c
Lightness	0	50.06 ± 2.77	42.07 ± 0.92	37.77 ± 0.64	49.51 ± 1.22	44.85 ± 5.57^b
	10	49.31 ± 2.07	41.69 ± 1.55	37.02 ± 2.30	48.30 ± 1.78	44.08 ± 5.50^ab
	20	48.71 ± 1.59	40.75 ± 1.50	36.91 ± 0.13	47.98 ± 1.67	43.59 ± 5.30^ab
	30	46.84 ± 0.58	40.54 ± 1.15	36.79 ± 0.46	47.75 ± 0.88	42.98 ± 4.78^a
	Average	48.73 ± 2.06^c	41.26 ± 1.30^b	37.12 ± 1.11^a	48.39 ± 1.41^c
Redness	0	5.57 ± 0.76	5.94 ± 0.39	6.47 ± 0.36	5.40 ± 0.44	5.84 ± 0.61^d
	10	4.91 ± 0.52	5.26 ± 0.21	6.20 ± 0.63	5.36 ± 0.18	5.43 ± 0.61^c
	20	4.27 ± 0.62	4.89 ± 0.25	5.77 ± 0.50	4.34 ± 0.12	4.82 ± 0.72^b
	30	3.58 ± 0.23	4.38 ± 0.42	5.55 ± 0.46	4.19 ± 0.56	4.43 ± 0.83^a
	Average	4.58 ± 0.91^a	5.12 ± 0.65^b	6.00 ± 0.56^c	4.82 ± 0.67^ab
Yellowness	0	15.34 ± 0.12	15.90 ± 1.24	17.01 ± 1.48	15.82 ± 0.98	16.02 ± 1.13^a
	10	18.81 ± 1.13	16.90 ± 1.51	17.55 ± 0.60	16.78 ± 0.88	17.51 ± 1.25^b
	20	19.46 ± 0.17	17.58 ± 1.01	17.96 ± 1.97	18.42 ± 1.23	18.35 ± 1.31^bc
	30	19.43 ± 1.97	18.82 ± 1.30	18.10 ± 1.01	18.87 ± 1.24	18.80 ± 1.31^c
	Average	18.26 ± 2.03	17.30 ± 1.55	17.65 ± 1.24	17.47 ± 1.59
Tenderness (mm/50 g)	0	11.60 ± 0.45	11.63 ± 0.50	11.71 ± 0.15	11.45 ± 0.60	11.60 ± 0.40^d
	10	10.87 ± 0.22	11.12 ± 0.50	11.33 ± 0.45	10.72 ± 0.34	11.01 ± 0.41^c
	20	9.94 ± 0.23	10.21 ± 0.23	10.41 ± 0.32	10.01 ± 0.48	10.14 ± 0.34^b
	30	9.49 ± 0.50	9.57 ± 0.31	9.68 ± 0.29	9.42 ± 0.28	9.54 ± 0.32^a
	Average	10.47 ± 0.91	10.63 ± 0.90	10.78 ± 0.87	10.40 ± 0.88

Chemical properties	Storage period	Black garlic powder (%)			BHT	Average
Chemical properties	Storage period	0	1	2	200 ppm	Average
Moisture (%)	0	53.38 ± 0.88	53.68 ± 2.11	52.50 ± 2.98	52.94 ± 2.66	53.12 ± 2.02
	10	54.24 ± 1.93	53.20 ± 1.65	51.95 ± 1.90	52.60 ± 1.14	53.00 ± 1.68
	20	53.13 ± 1.98	52.72 ± 1.23	52.24 ± 0.89	52.62 ± 1.24	52.70 ± 1.23
	30	54.93 ± 1.10	53.33 ± 1.64	51.81 ± 0.96	53.25 ± 1.29	53.33 ± 1.58
	Average	53.92 ± 1.52	53.23 ± 1.48	52.13 ± 1.63	52.85 ± 1.47
Protein (%)	0	18.31 ± 0.45	18.32 ± 0.37	18.33 ± 0.44	18.24 ± 0.95	18.30 ± 0.51^b
	10	18.51 ± 1.04	18.58 ± 0.46	17.27 ± 0.64	17.98 ± 0.79	18.08 ± 0.85^b
	20	17.44 ± 0.73	17.31 ± 0.12	17.54 ± 0.68	17.33 ± 0.09	17.41 ± 0.44^a
	30	17.14 ± 0.91	17.05 ± 0.43	17.28 ± 0.62	17.90 ± 0.15	17.34 ± 0.62^a
	Average	17.85 ± 0.92	17.82 ± 0.75	17.60 ± 0.68	17.86 ± 0.63
Fat (%)	0	7.51 ± 0.24	7.46 ± 0.09	7.44 ± 0.13	7.49 ± 0.07	7.47 ± 0.13
	10	7.41 ± 0.31	7.37 ± 0.19	7.49 ± 0.12	7.40 ± 0.18	7.42 ± 0.19
	20	7.37 ± 0.16	7.51 ± 0.15	7.38 ± 0.36	7.35 ± 0.22	7.40 ± 0.21
	30	7.31 ± 0.25	7.36 ± 0.05	7.50 ± 0.19	7.41 ± 0.16	7.40 ± 0.17
	Average	7.40 ± 0.22	7.42 ± 0.13	7.45 ± 0.20	7.41 ± 0.15

Antioxidant activity and TPC	Storage period	Black garlic powder (%)			BHT	Average
Antioxidant activity and TPC	Storage period	0	1	2	200 ppm	Average
Total Phenol (mg GAE/g)	0	5.00 ± 0.12	5.82 ± 0.06	8.09 ± 0.07	7.90 ± 0.08	6.70 ± 1.39^d
	10	4.66 ± 0.20	5.52 ± 0.12	7.75 ± 0.23	7.31 ± 0.06	6.31 ± 1.33^c
	20	4.42 ± 0.19	4.87 ± 0.17	6.58 ± 0.22	6.25 ± 0.11	5.53 ± 0.95^b
	30	3.84 ± 0.22	4.62 ± 0.09	6.23 ± 0.23	5.75 ± 0.11	5.11 ± 0.99^a
	Average	4.48 ± 0.47^a	5.21 ± 0.51^b	7.17 ± 0.83^d	6.80 ± 0.89^c
DPPH inhibition (%)	0	30.29 ± 1.11	37.13 ± 1.31	47.97 ± 1.68	46.77 ± 1.21	40.54 ± 7.67^d
	10	26.72 ± 1.09	33.22 ± 1.03	42.97 ± 1.69	41.18 ± 1.33	36.03 ± 6.89^c
	20	23.69 ± 0.63	28.14 ± 1.56	38.03 ± 0.26	36.65 ± 1.10	31.62 ± 6.27^b
	30	17.41 ± 1.28	24.19 ± 1.19	31.33 ± 1.41	30.68 ± 1.04	25.90 ± 5.99^a
	Average	24.53 ± 5.02^a	30.67 ± 5.25^b	40.08 ± 6.53^d	38.82 ± 6.25^c
Peroxide value (Meq/kg)	0	1.67 ± 0.30	1.59 ± 0.13	1.21 ± 0.07	1.37 ± 0.04	1.46 ± 0.24^a
	10	1.84 ± 0.25	1.75 ± 0.21	1.44 ± 0.17	1.59 ± 0.18	1.66 ± 0.24^b
	20	2.26 ± 0.29	2.00 ± 0.09	1.60 ± 0.06	1.80 ± 0.14	1.92 ± 0.30^c
	30	2.61 ± 0.08	2.42 ± 0.16	1.88 ± 0.16	2.09 ± 0.06	2.25 ± 0.32^d
	Average	2.10 ± 0.44^d	1.94 ± 0.35^c	1.53 ± 0.27^a	1.71 ± 0.30^b
TPC (log cfu/g)	0	2.99 ± 0.03	2.79 ± 0.11	2.38 ± 0.04	2.60 ± 0.03	2.69 ± 0.24^a
	10	3.45 ± 0.01	3.36 ± 0.04	2.74 ± 0.16	3.14 ± 0.04	3.17 ± 0.30^b
	20	4.32 ± 0.04	4.14 ± 0.20	3.23 ± 0.05	3.78 ± 0.28	3.87 ± 0.46^c
	30	5.44 ± 0.04	4.73 ± 0.51	4.01 ± 0.03	4.28 ± 0.07	4.62 ± 0.61^d
	Average	4.05 ± 0.97^d	3.76 ± 0.81^c	3.09 ± 0.64^a	3.45 ± 0.68^b

Sensory attributes	Black garlic powder (%)			BHT
Sensory attributes	0	1	2	200 ppm
Color	57.25^c	34.95^b	20.42^a	49.38^c
Aroma	48.65^b	37.00^ab	27.75^a	48.60^b
Taste	48.60	39.45	32.65	41.30
Texture	48.00	37.20	35.45	41.35
Overall acceptability	50.05^b	38.78^ab	30.68^a	42.50^ab

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[1] *Corresponding author: jam_hari@ugm.ac.id