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Título: | Effect of polyphenols dietary grape by-products on chicken patties |
Autor: | Nardoia, 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 clave: | Antimicrobial effects Chicken patties Polyphenols Grape by-products Lipid oxidation |
Fecha de publicación: | 2018 | Editor: | Springer Nature | Citación: | European Food Research and Technology 244(2): 367-377 (2018) | Resumen: | An 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. | URI: | http://hdl.handle.net/10261/170930 | DOI: | 10.1007/s00217-017-2962-7 | Identificadores: | doi: 10.1007/s00217-017-2962-7 e-issn: 1438-2385 issn: 1438-2377 |
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