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L'influence de la quercétine d'oignon sur la stabilité à l'oxydation de la viande de poulet cuite réfrigérée dans des conteneurs sous vide.

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

Auteurs : KARASTOGIANNIDOU C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effects of onion quercetin on oxidative stability of cook-chill chicken in vacuum-sealed containers.
  • Identifiant de la fiche : 2000-3095
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 6
  • Date d'édition : 11/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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