Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers

Karastogiannidou, Calliope (1999) Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers. Journal of Food Science, 64 (6). pp. 978-981. ISSN 0022-1147

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Official URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12263...

Abstract

The effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post-cooking oxidative changes.
Autooxidation was followed using the 2-thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P < 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing.
The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high-performance liquid chromatography.

Item Type: Article
Uncontrolled Keywords: antioxidants,quercetin,TBARS
Subjects: D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Kalliopi Karastogiannidou
Date Deposited: 24 Apr 2013 08:48
Last Modified: 10 Aug 2015 11:52
URI: http://nrl.northumbria.ac.uk/id/eprint/12221

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