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-dic-2024