Removal of Irradiation-derived Off-flavor of Duck Web with Pickled Pepper by Bamboo Leaf Flavone and Its Antioxidant Activity
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Abstract:
Several moisture levels, amounts of added bamboo leaf flavone, and irradiation doses were tested in an attempt to remove the irradiation-derived off-flavor and prevent the oxidation of duck web with pickled peppers. The optimum processing conditions were as follows: moisture content: 50%; amount of added bamboo leaf flavone: 0.5%; irradiation dose: 5 kGy. The electronic nose showed that the flavor of the duck web treated under the optimal condition was most similar to that of the fresh duck web, with a similarity of 86.9%. The changes in drip loss, chroma, firmness, pH, thiobarbituric acid-reactive substances (TBARS) value, total volatile base-nitrogen (TVB-N) value, and total number of colonies of the duck web treated under the optimal condition were measured after 60 days of storage at 37 ℃. The results showed that during the storage period, the TBARS value, TVB-N value, pH value, and drip loss of the duck web treated with bamboo leaf flavone and dehydration (treatment group) were significantly lower than those of the irradiation control group (p< 0.05), and no significant differences in firmness were observed (p< 0.05). There was no significant difference in TBARS value between the 0-day irradiation control group and 60-day treatment group (p > 0.05), suggesting that bamboo leaf flavone and dehydration treatment can effectively inhibit the oxidation of irradiated duck web with pickled peppers, remove irradiation-derived off-flavor, and enhance quality during the storage period.
