English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/171266
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Effect of added grape seed and skin on chicken thigh patties during chilled storage

AuthorsNardoia, Maria; Ruiz-Capillas, C. ; Herrero, Ana M. ; Pintado, T. ; Jiménez Colmenero, Francisco ; Chamorro, Susana ; Brenes, Agustín
KeywordsGrape skin
Grape seed
Total extractable polyphenol
Lipid oxidation
Chicken patties
Issue Date2017
PublisherOmega
CitationInternational Journal of Food and Nutritional Science 4(1): 67-73 (2017)
AbstractThe effect of 2% grape seed and 2% grape skin powder added to chicken thigh patties stored at 4°C was assessed by measuring lipid oxidation, total phenolic content, pH, color changes and sensory attributes. The addition of these grape by-products to the patties lowered pH values and significantly reduced in lightness, redness and yellowness compared with the control. However, the addition of grape seed and skin significantly improved the oxidative stability of raw chicken patties due to higher total phenolic content, grape seed being more effective than skin in this regard. The phenolic content of these samples remained stable even after cooking. The acceptability of the chicken meat in general was not affected by the addition of grape by-products. These results show that grape seed and grape skin could potentially be used as natural antioxidants in raw chicken patties and would be accepted by consumers.
Publisher version (URL)https://doi.org/10.15436/2377-0619.17.1497
URIhttp://hdl.handle.net/10261/171266
Identifiersdoi: 10.15436/2377-0619.17.1497
e-issn: 2377-0619
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
EffAddStorage.pdf379,15 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.