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Effect of polyphenols dietary grape by-products on chicken patties

Author:
Nardoia, Maria, Ruiz-Capillas, Claudia, Casamassima, Donato, Herrero, AnaM., Pintado, Tatiana, Jiménez-Colmenero, Francisco, Chamorro, Susana, Brenes, Agustín
Source:
European food research & technology 2018 v.244 no.2 pp. 367-377
ISSN:
1438-2377
Subject:
breast meat, breasts, byproducts, chickens, cold storage, color, diet, food research, grape seeds, grapes, ground chicken meat, microbiological quality, oxidative stability, pH, patties, polyphenols, proximate composition, raw chicken meat, sensory properties, thiobarbituric acid-reactive substances, vitamin E
Abstract:
An experiment was conducted to study the dietary effect that the inclusion (40 g kg⁻¹) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg⁻¹) 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.
Agid:
5888080