Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/467 |
| _version_ | 1797395839769903104 |
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| author | Kelvin Adrah Daniel Ananey-Obiri Reza Tahergorabi |
| author_facet | Kelvin Adrah Daniel Ananey-Obiri Reza Tahergorabi |
| author_sort | Kelvin Adrah |
| collection | DOAJ |
| description | 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 (<i>p</i> < 0.05). <i>L</i>* and <i>b</i>* values increased, while there was no significant variation in <i>a</i>* values during storage (<i>p</i> > 0.05). |
| first_indexed | 2024-03-09T00:41:31Z |
| format | Article |
| id | doaj.art-4c3cf5abfade4f8f9ef2b6433abe8375 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:41:31Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4c3cf5abfade4f8f9ef2b6433abe83752023-12-11T17:46:01ZengMDPI AGFoods2304-81582021-02-0110246710.3390/foods10020467Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage TimeKelvin Adrah0Daniel Ananey-Obiri1Reza Tahergorabi2Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USADepartment of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USAFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USAIn 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 (<i>p</i> < 0.05). <i>L</i>* and <i>b</i>* values increased, while there was no significant variation in <i>a</i>* values during storage (<i>p</i> > 0.05).https://www.mdpi.com/2304-8158/10/2/467quercetinedible coatingdeep-frychickenoxidationquality |
| spellingShingle | Kelvin Adrah Daniel Ananey-Obiri Reza Tahergorabi Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time Foods quercetin edible coating deep-fry chicken oxidation quality |
| title | Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time |
| title_full | Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time |
| title_fullStr | Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time |
| title_full_unstemmed | Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time |
| title_short | Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time |
| title_sort | physicochemical changes of deep fat fried chicken drumsticks treated with quercetin in edible coating during storage time |
| topic | quercetin edible coating deep-fry chicken oxidation quality |
| url | https://www.mdpi.com/2304-8158/10/2/467 |
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