RT info:eu-repo/semantics/article
T1 Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions
A1 Gómez Bastida, Inmaculada
A1 Melero Gil, Beatriz
A1 Jaime Moreno, Isabel
A1 Muñiz Rodríguez, Pilar
K1 Antioxidant capacity
K1 Lipid oxidation
K1 Meat products
K1 Storage stability
K1 Winemaking byproducts
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
K1 Biotecnología
K1 Biotechnology
AB 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.
PB MDPI
YR 2024
FD 2024-07
LK http://hdl.handle.net/10259/10266
UL http://hdl.handle.net/10259/10266
LA eng
NO This research was funded by the Ministry of Science, Innovation and Universities, the Spanish State Research Agency, and the European Regional Development Fund (Project PGC2018- 097113-B-I00)
DS Repositorio Institucional de la Universidad de Burgos
RD 21-abr-2025