Effect of Garlic (Allium Sativum) on Duck Sausage Quality during Refrigerated Storage

The objective of this study was to compare the effects of adding natural antioxidant (garlic, fresh or powdered) or a synthetic antioxidant (butylated hydroxytoluene/ BHT) on the quality of duck sausage during 21 d of refrigerated storage. Proximate composition, pH, thiobarbituric acid (TBA), Aerobic plate counts (APC), and mold count were measured. Generally, all sample types showed decreased moisture content and pH and increased protein and fat contents over the course of the refrigerated storage period. While TBA values and APCs increased during the experimental period for all sample types, the increases were lower in the samples with garlic added due to the antioxidant effect of garlic. TBA values of duck sausage with fresh garlic or garlic powder added were higher than that of the control throughout the storage period. Fresh garlic and garlic powder were more effective in preventing microbial growth than without adding synthetic antioxidant but addition of BHT was slightly better. Overall, the addition of 50 g of fresh garlic per kg sausage was the best at reducing the TBA value among the six levels of garlic tested