Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented by both antioxidants, although quercetin was the most efficient antioxidant in those batches subjected to thermal treatment for gel formation (conventional and microwave). (c) 2004 Elsevier Ltd. All rights reserved.