Abstract
ABSTRACTThe effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post‐cooking oxidative changes. Autooxidation was followed using the 2‐thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P < 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high‐performance liquid chromatography.
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