Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Abstract

The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breasts were stored under refrigeration and their shelf-life and physical-chemical composition were evaluated. The consumers’ acceptance of the product was also evaluated. The breast marinated with a brine of 0.5% of salt and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.

El presente trabajo tuvo como objetivo elaborar pechugas de pollo marinadas con bajo contenido de sal adicionando un sazonado obtenido de la Hollejo de uva tinta. Las pechugas de pollo marinadas se prepararon por inmersión en cinco salmueras diferentes: solo agua (control), 0,5% y 2% de sal, 0,5% de sal y 2% de sazonador y 2% de sal y 2% de sazonador. Una vez marinadas, las pechugas se almacenaron en refrigeración, y se evaluaron su vida útil y su composición fisicoquímica. Asimismo, se valoró la aceptación del producto por parte de los consumidores. La pechuga marinada con salmuera de 0,5% de sal y 2% de sazonador tuvo la misma vida útil que las marinadas con 2% de sal. Desde el punto de vista sensorial, el atributo que registró menor aceptación fue el color de las pechugas de pollo marinadas con el sazonador. Sin embargo, fue posible identificar dos grupos de consumidores, uno con mayor disposición a probar y aceptar nuevos productos y otro más reticente a probar alimentos innovadores.