16 research outputs found
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids
Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage
Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat
Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride
Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product
Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions
Effect of polyphenols dietary grape by-products on chicken patties
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.The authors thank the MINECO and CSIC for financial support of Projects AGL2012-31355/GAN, AGL2014-53207-C2-1-R, and the Intramural 2014470E073. In addition, we are grateful to CAM and ESI Funds for financially supporting project MEDGAN-CM S2013/ABI2913). We would also like to thank MIUR and UNIMOL for the Ph.D. fellowship of Maria Nardoia.Peer Reviewe