Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

Kelvin Adrah; Daniel Ananey-Obiri; Reza Tahergorabi

doi:10.3390/foods10020467

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Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

Daniel Ananey-Obiri·Kelvin Adrah·Daniel Ananey-Obiri·Reza Tahergorabi

FoodsVol. 10Issue 2February 20, 2021DOI: 10.3390/foods10020467

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Abstract

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). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05).

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Adrah, K., Ananey-Obiri, D., & Tahergorabi, R. (2021). Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time. Foods, 10(2). https://doi.org/10.3390/foods10020467

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Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

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