Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage
Maria Nardoia1,2§, Claudia Ruiz-Capillas2*§, Ana M. Herrero2, Francisco Jiménez-Colmenero2, Susana Chamorro2, Agustín Brenes2
Affiliation
- 1Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De 6 Sanctissnc - 86100 Campobasso, Italy
- 2Department of Products, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
- §Contributed equally
Corresponding Author
Claudia Ruiz-Capillas, Department of Agricultural, Environmental and Food Sciences University of Molise, Via De 6 Sanctissnc - 86100 Campobasso, Italy, Tel: +34915492300; E-mail: claudia@ictan.csic.es
Citation
Ruiz-Capillas, C., et al. Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage. (2017) Int J Food Nutr Sci 4(1): 67- 73.
Copy rights
© 2017 Ruiz-Capillas, C. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
Abstract
The effect of 2% grape seed and 2% grape skin powder added to chicken thigh patties stored at 4°C was assessed by measuring lipid oxidation, total phenolic content, pH, color changes and sensory attributes. The addition of these grape by-products to the patties lowered pH values and significantly reduced in lightness, redness and yellowness compared with the control. However, the addition of grape seed and skin significantly improved the oxidative stability of raw chicken patties due to higher total phenolic content, grape seed being more effective than skin in this regard. The phenolic content of these samples remained stable even after cooking. The acceptability of the chicken meat in general was not affected by the addition of grape by-products. These results show that grape seed and grape skin could potentially be used as natural antioxidants in raw chicken patties and would be accepted by consumers.
