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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Detalles Bibliográficos
Autores principales: Adrah, Kelvin, Ananey-Obiri, Daniel, Tahergorabi, Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924046/
https://www.ncbi.nlm.nih.gov/pubmed/33672567
http://dx.doi.org/10.3390/foods10020467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7924046/
https://www.ncbi.nlm.nih.gov/pubmed/33672567
http://dx.doi.org/10.3390/foods10020467

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