27 research outputs found
Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Biofunctional activity of tortillas and bars enhanced with nopal. Preliminary assessment of functional effect after intake on the oxidative status in healthy volunteers
Ethnobotanical, micrographic and pharmacological features of plant-based weight-loss products sold in naturist stores in Mexico City: the need for better quality control
Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)
Morphological and Spatio-Temporal Mismatches Shape a Neotropical Savanna Plant-Hummingbird Network
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