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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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 > Applied Sciences
Depositing User:	Kalliopi Karastogiannidou
Date Deposited:	24 Apr 2013 08:48
Last Modified:	12 Oct 2019 17:29
URI:	http://nrl.northumbria.ac.uk/id/eprint/12221

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