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

Author(s) : KARASTOGIANNIDOU C.

Type of article: Article

Summary

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) reduced (P lower than 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. Sodium chloride 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.

Details

  • Original title: Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers.
  • Record ID : 2000-3095
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 6
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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