2026-05-01T00:23:27Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102662025-03-04T07:23:27Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

00925njm 22002777a 4500 dc Gómez Bastida, Inmaculada author Melero Gil, Beatriz author Jaime Moreno, Isabel author Muñiz Rodríguez, Pilar author 2024-07 Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products. http://hdl.handle.net/10259/10266 10.3390/app14156421 2076-3417 Antioxidant capacity Lipid oxidation Meat products Storage stability Winemaking byproducts Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions