RT info:eu-repo/semantics/article T1 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 T2 Aplicación de un sazonador obtenido del hollejo de uva tinta como sustituto de la sal para la elaboración de pechugas de pollo marinadas: estudio de sus propiedades físicas, químicas y sensoriales y su estabilidad microbiológica A1 Ortega Heras, Miriam A1 Villarroel, Esther A1 Mateos, Sara A1 García Lomillo, Javier A1 Rovira Carballido, Jordi A1 González San José, Mª Luisa K1 Seasoning K1 grape pomace K1 reduced-salt food K1 sensory analysis K1 shelf life K1 sazonador K1 hollejo de uva K1 comida baja en sal K1 análisis sensorial K1 vida útil K1 Alimentos K1 Food AB The aim of this work was to elaborate low-salt marinated chicken breasts by the addition ofa seasoning obtained from red grape skins. The marinated chicken breasts were prepared byimmersion 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 underrefrigeration 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 and2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory pointof view, the color of the chicken breasts marinated with the seasoning was the less acceptedattribute. However, two groups of consumers were found, one more willing to try and accept newproducts and other more reluctant to try innovative foods. PB Taylor & Francis SN 1947-6337 YR 2020 FD 2020-02 LK http://hdl.handle.net/10259/5267 UL http://hdl.handle.net/10259/5267 LA eng NO Autonomous Government of Castilla y León [BU282U13] DS Repositorio Institucional de la Universidad de Burgos RD 22-nov-2024