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Title

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

AuthorsSáyago-Ayerdi, S. G.; Brenes, Agustín ; Viveros, Agustín; Goñi, Isabel
KeywordsLipid oxidation
Free radical scavenging
Chicken breast
Grape pomace concentrate
Issue Date2009
PublisherElsevier
CitationMeat Science 83: 528- 533 (2009)
AbstractGrape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0-20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties. © 2009 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/112504
DOI10.1016/j.meatsci.2009.06.038
Identifiersdoi: 10.1016/j.meatsci.2009.06.038
issn: 0309-1740
Appears in Collections:(IF) Artículos
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