Adrah Kelvin, Ananey-Obiri Daniel, Tahergorabi Reza
Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Foods. 2021 Feb 20;10(2):467. doi: 10.3390/foods10020467.
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 ( < 0.05). * and * values increased, while there was no significant variation in * values during storage ( > 0.05).
在本研究中，使用10%的鸡肉分离蛋白（CPI）和槲皮素（1毫克/毫升）来开发一种可食用涂层，以提高冷藏（4℃）10天期间油炸鸡腿的氧化稳定性。仅用10% CPI配制可食用涂层的鸡肉样品作为对照。尽管处理过的样品的硫代巴比妥酸反应性物质（TBARS）值低于对照样品，但未观察到显著差异。槲皮素处理的样品通常比对照样品更硬。槲皮素的加入使pH值降低（<0.05）。*和*值增加，而储存期间*值无显著变化（>0.05）。
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