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Título

Effect of polyphenols dietary grape by-products on chicken patties

AutorNardoia, Maria; Ruiz-Capillas, Claudia CSIC ORCID; Casamassima, Donato; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSIC
Palabras claveAntimicrobial effects
Chicken patties
Polyphenols
Grape by-products
Lipid oxidation
Fecha de publicación2018
EditorSpringer Nature
CitaciónEuropean Food Research and Technology 244(2): 367-377 (2018)
ResumenAn experiment was conducted to study the dietary effect that the inclusion (40 g kg) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg) of vitamin E (E) had on the composition and microbiological quality of chicken breast meat and on the physico-chemical parameters (TBARS, pH, color, Kramer shear force), sensorial characteristics, and microbiological quality of chicken breast meat patties during chilled storage (0, 3, 6, and 9 days) at 2 °C. In general, proximate composition and microbial counts of the raw chicken breast meat and the patties were not affected. Lower TBARS values were detected in patties formulated with breast meat obtained from birds fed E, SS, and GP diets. No clear effect was observed on the color or textural characteristics of the different patties. The addition of SS and GP in chicken diets reduced TBARS values showing some improvement in the oxidative stability of breast patties without affecting its technological properties, sensorial attributes, or microbial quality.
URIhttp://hdl.handle.net/10261/170930
DOI10.1007/s00217-017-2962-7
Identificadoresdoi: 10.1007/s00217-017-2962-7
e-issn: 1438-2385
issn: 1438-2377
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