TY - JOUR
T1 - Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers
AU - Karastogiannidou, Calliope
PY - 1999/11
Y1 - 1999/11
N2 - 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.
AB - 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.
KW - antioxidants
KW - quercetin
KW - TBARS
U2 - 10.1111/j.1365-2621.1999.tb12263.x
DO - 10.1111/j.1365-2621.1999.tb12263.x
M3 - Article
VL - 64
SP - 978
EP - 981
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -