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Jung Y, Oh S, Kim D, Lee S, Lee HJ, Shin DJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken. Poult Sci 2024; 103:103583. [PMID: 38471231 PMCID: PMC11067767 DOI: 10.1016/j.psj.2024.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.
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Affiliation(s)
- Yousung Jung
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Soomin Oh
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sangrok Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jeong Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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Gutiérrez-Silva G, Vásquez-Lara F, Heredia-Sandoval NG, Islas-Rubio AR. Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods 2023; 12:4463. [PMID: 38137267 PMCID: PMC10743118 DOI: 10.3390/foods12244463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
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Affiliation(s)
| | | | | | - Alma R. Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, Hermosillo 83304, Mexico; (G.G.-S.); (F.V.-L.); (N.G.H.-S.)
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3
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Ozturk-Kerimoglu B, Heres A, Mora L, Toldrá F. Antioxidant peptides generated from chicken feet protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7207-7217. [PMID: 37347843 DOI: 10.1002/jsfa.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 06/24/2023]
Abstract
BACKGROUND As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion. RESULTS Enzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed-phase high-performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano-liquid chromatography-tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L-1 in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L-1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays. CONCLUSION Overall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Alejandro Heres
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Leticia Mora
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Fidel Toldrá
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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Yaashikaa PR, Kamalesh R, Senthil Kumar P, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Res Int 2023; 173:113366. [PMID: 37803705 DOI: 10.1016/j.foodres.2023.113366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.
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Affiliation(s)
- P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India.
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
| | - Gayathri Rangasamy
- School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research and Development & Department of Civil Engineering, Chandigarh University, Gharuan, Mohali, Punjab 140413, India
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Günal-Köroğlu D, Erskine E, Ozkan G, Capanoglu E, Esatbeyoglu T. Applications and safety aspects of bioactives obtained from by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:213-261. [PMID: 37898541 DOI: 10.1016/bs.afnr.2023.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bioactives obtained from by-products or wastes can be utilized by new end-users by considering the safety aspects. It has been reported that physical, biological, and chemical safety features of raw materials, instruments, environment, and processing methods should be assessed before and during valorization. It has also been indicated that meat by-products/wastes including collagen, gelatin, polysaccharides, proteins, amino acids, lipids, enzymes and chitosan; dairy by-products/wastes including whey products, buttermilk and ghee residue; fruit and vegetable by-products/wastes such as pomace, leaves, skins, seeds, stems, seed oils, gums, fiber, polyphenols, starch, cellulose, galactomannan, pectin; cereal by-products/wastes like vitamins, dietary fibers, fats, proteins, starch, husk, and trub have been utilized as animal feed, food supplements, edible coating, bio-based active packaging systems, emulsifiers, water binders, gelling, stabilizing, foaming or whipping agents. This chapter will explain the safety aspects of bioactives obtained from various by-products/wastes. Additionally, applications of bioactives obtained from by-products/wastes have been included in detail by emphasizing the source, form of bioactive compound as well as the effect of said bioactive compound.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Ezgi Erskine
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde, Hannover, Germany.
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Gaurav K, Mehta NK, Majumdar RK, Priyadarshini MB, Pal P, Xavier KAM, Sharma S. Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach. ACS OMEGA 2023; 8:32855-32866. [PMID: 37720773 PMCID: PMC10500647 DOI: 10.1021/acsomega.3c04072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023]
Abstract
In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.
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Affiliation(s)
- Kumar Gaurav
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Naresh Kumar Mehta
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Ranendra Kumar Majumdar
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Prasenjit Pal
- Department
of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Lembucherra, 799210 Tripura, India
| | - K. A. Martin Xavier
- Department
of Post Harvest Technology, ICAR- Central
Institute of Fisheries Education”, Mumbai 400061, India
| | - Sanjeev Sharma
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
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7
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The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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9
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Adegoke SC, Adrah K, Nowlin K, Tahergorabi R. Microstructural and physicochemical changes of coated and frozen fried chicken. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Chetachukwu Adegoke
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kelvin Adrah
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kyle Nowlin
- Joint School of Nanoscience and Nanoengineering Greensboro North Carolina USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program North Carolina Agricultural & Technical State University Greensboro North Carolina USA
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10
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Xie D, Guo D, Guo Z, Hu X, Luo S, Liu C. Reduction of oil uptake of fried food by coatings: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15266] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Debin Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Zhen Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34961384 DOI: 10.1080/10408398.2021.2019672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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12
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Study of oleogel as a frying medium for deep-fried chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01237-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Adrah K, Ananey-Obiri D, Tahergorabi R. Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1914736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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14
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Adrah K, Ananey-Obiri D, Tahergorabi R. Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time. Foods 2021; 10:467. [PMID: 33672567 PMCID: PMC7924046 DOI: 10.3390/foods10020467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/19/2022] Open
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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Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
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15
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Comunian TA, Silva MP, Souza CJ. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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