Premium
Effects of Onion Quercetin on Oxidative Stability of Cook‐chill Chicken in Vacuum‐sealed Containers
Author(s) -
Karastogiannidou C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12263.x
Subject(s) - food science , oxidative phosphorylation , vacuum packing , quercetin , chemistry , biochemistry , antioxidant
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.