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Título

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

AutorNardoia, Maria; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Chamorro, Susana CSIC ORCID; Brenes, Agustín CSIC
Palabras claveGrape skin
Grape seed
Total extractable polyphenol
Lipid oxidation
Chicken patties
Fecha de publicación2017
EditorOmega
CitaciónInternational Journal of Food and Nutritional Science 4(1): 67-73 (2017)
ResumenThe 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.
Versión del editorhttps://doi.org/10.15436/2377-0619.17.1497
URIhttp://hdl.handle.net/10261/171266
DOI10.15436/2377-0619.17.1497
Identificadoresdoi: 10.15436/2377-0619.17.1497
e-issn: 2377-0619
Aparece en las colecciones: (ICTAN) Artículos




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