2026-04-22T23:01:40Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/102662025-03-04T07:23:27Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Repositorio Institucional de la Universidad de Burgos
author
Gómez Bastida, Inmaculada
author
Melero Gil, Beatriz
author
Jaime Moreno, Isabel
author
Muñiz Rodríguez, Pilar
2025-03-03T08:16:54Z
2025-03-03T08:16:54Z
2024-07
http://hdl.handle.net/10259/10266
10.3390/app14156421
2076-3417
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.
eng
Atribución 4.0 Internacional
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
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/10266/1/Gomez-as_2024.pdf
File
MD5
e8f2eb9ace93c291333d2fb182007b03
1737217
application/pdf
Gomez-as_2024.pdf