Winery Grape-residue Extract: Effects on Quality and Sensory Attributes of Cooked Chicken Meat
2011
Shirahigue, Ligianne Din, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil | Contreras-Castillo, Carmen J., University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil | Selani, Miriam Mabel, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil | Nadai, Ana Paula, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil | Mourao, Gerson Barreto, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil | Gallo, Claudio Rosa, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil
Sensory analysis, instrumental color, pH, and thiobarbituric acid reactive substances (TBARS) were determined on cooked chicken meat with and without grape seed extract during refrigerated storage. The effectiveness of extracts of winery grape residue from the grape varieties 'Isabel' and 'Niagara' were tested to evaluate their effectiveness at delaying lipid oxidation in cooked chicken meat and stored under refrigeration (4±1℃). The samples were aerobically and vacuum packaged and stored for 14 days. 'Isabel' grape extract (IGE) and 'Niagara' grape extract (NGE) proved effective at promoting oxidative stability when applied at concentrations of 40 or 60 mg of gallic acid equivalents (GAE)/kg, with results similar to the synthetic antioxidant butylated hydroxytoluene (BHT). The antioxidant efficiency of the extracts was highly dependent on the concentration used. The addition of grape-residue extracts combined with vacuum packaging proved to be a good method for increasing lipid stability in cooked chicken meat stored under refrigeration.
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