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  • 标题:Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
  • 本地全文:下载
  • 作者:Kelvin Adrah ; Daniel Ananey-Obiri ; Reza Tahergorabi
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:2
  • 页码:467
  • DOI:10.3390/foods10020467
  • 出版社:MDPI Publishing
  • 摘要:In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p 0.05).
  • 关键词:quercetin; edible coating; deep-fry; chicken; oxidation; quality quercetin ; edible coating ; deep-fry ; chicken ; oxidation ; quality
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