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<p>Spent duck meat has recently gained attention for its economic and environmental value. Blending with broiler chicken and natural herbs (cinnamon and sage) can improve functionality, extend shelf life, enhance sensory quality, and promote sustainable utilization. This study aimed to evaluate the effects of cinnamon and sage powders on the physical and chemical properties, microbiological quality, and sensory evaluations of spent duck-based sausage (formulated from spent duck breast, spent duck leg, and chicken broiler breast meat at a 1:1:2 ratio) during chilled storage for 0, 3, 6, and 9 days. Throughout storage, sausages containing cinnamon and sage powders exhibited significantly lower purge loss (<i>p</i> &lt; 0.05) with a reduction of 3.84–4.99% and 3.76–4.83% respectively, and centrifugation losses decreased by 10.24–11.62% and 9.87–11.15% compared to the control group, contributing to improved juiciness. Due to the natural pigments in both herbal powders, the treated sausages showed darker coloration than the control (<i>p</i> &lt; 0.05), resulting in lower appearance and color scores (<i>p</i> &lt; 0.05). By the day 9, total viable counts (TVC) had increased in all samples, leading to elevated pH values (<i>p</i> &lt; 0.05). Lactic acid bacteria count (LAB) significantly increased in control and cinnamon groups, while remaining unchanged in the sage group (<i>p</i> ≥ 0.05). Sausages treated with cinnamon and sage demonstrated lower lipid oxidation and higher hardness and gumminess during storage (<i>p</i> &lt; 0.05), corresponding to higher texture scores (<i>p</i> &lt; 0.05). An off-odor was detected in control group after 6 days, attributed to higher lipid oxidation, which led to greater water loss, decreased trichloroacetic acid soluble peptide content (TCA), and deterioration of sensory scores (<i>p</i> &lt; 0.05). Among all groups, sage-treated sausages consistently received higher overall preference scores during storage (<i>p</i> &lt; 0.05). These findings suggest that cinnamon and sage powders can serve as a natural additive in spent duck-based sausages to inhibit lipid oxidation, preserve quality, extend shelf life, and enhance consumer acceptability during chilled storage.</p> Graphical abstract <p></p>

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Effect of cinnamon and sage powders as natural antioxidants on quality and shelf life of spent duck-based sausage during chilled storage

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Saowakon Wattanachant,
  • Pitchaporn Ungkusonmongkol

摘要

Spent duck meat has recently gained attention for its economic and environmental value. Blending with broiler chicken and natural herbs (cinnamon and sage) can improve functionality, extend shelf life, enhance sensory quality, and promote sustainable utilization. This study aimed to evaluate the effects of cinnamon and sage powders on the physical and chemical properties, microbiological quality, and sensory evaluations of spent duck-based sausage (formulated from spent duck breast, spent duck leg, and chicken broiler breast meat at a 1:1:2 ratio) during chilled storage for 0, 3, 6, and 9 days. Throughout storage, sausages containing cinnamon and sage powders exhibited significantly lower purge loss (p < 0.05) with a reduction of 3.84–4.99% and 3.76–4.83% respectively, and centrifugation losses decreased by 10.24–11.62% and 9.87–11.15% compared to the control group, contributing to improved juiciness. Due to the natural pigments in both herbal powders, the treated sausages showed darker coloration than the control (p < 0.05), resulting in lower appearance and color scores (p < 0.05). By the day 9, total viable counts (TVC) had increased in all samples, leading to elevated pH values (p < 0.05). Lactic acid bacteria count (LAB) significantly increased in control and cinnamon groups, while remaining unchanged in the sage group (p ≥ 0.05). Sausages treated with cinnamon and sage demonstrated lower lipid oxidation and higher hardness and gumminess during storage (p < 0.05), corresponding to higher texture scores (p < 0.05). An off-odor was detected in control group after 6 days, attributed to higher lipid oxidation, which led to greater water loss, decreased trichloroacetic acid soluble peptide content (TCA), and deterioration of sensory scores (p < 0.05). Among all groups, sage-treated sausages consistently received higher overall preference scores during storage (p < 0.05). These findings suggest that cinnamon and sage powders can serve as a natural additive in spent duck-based sausages to inhibit lipid oxidation, preserve quality, extend shelf life, and enhance consumer acceptability during chilled storage.

Graphical abstract