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Effect of polyphenols dietary grape by-products on chicken patties

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Abstract

An experiment was conducted to study the dietary effect that the inclusion (40 g kg−1) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg−1) of vitamin E (E) had on the composition and microbiological quality of chicken breast meat and on the physico-chemical parameters (TBARS, pH, color, Kramer shear force), sensorial characteristics, and microbiological quality of chicken breast meat patties during chilled storage (0, 3, 6, and 9 days) at 2 °C. In general, proximate composition and microbial counts of the raw chicken breast meat and the patties were not affected. Lower TBARS values were detected in patties formulated with breast meat obtained from birds fed E, SS, and GP diets. No clear effect was observed on the color or textural characteristics of the different patties. The addition of SS and GP in chicken diets reduced TBARS values showing some improvement in the oxidative stability of breast patties without affecting its technological properties, sensorial attributes, or microbial quality.

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Acknowledgements

The authors thank the MINECO and CSIC for financial support of Projects AGL2012-31355/GAN, AGL2014-53207-C2-1-R, and the Intramural 2014470E073. In addition, we are grateful to CAM and ESI Funds for financially supporting project MEDGAN-CM S2013/ABI2913). We would also like to thank MIUR and UNIMOL for the Ph.D. fellowship of Maria Nardoia.

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Authors and Affiliations

  1. Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De 6 Sanctis snc, 86100, Campobasso, Italy

    Maria Nardoia & Donato Casamassima

  2. Department 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

    Maria Nardoia, Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado & Francisco Jiménez-Colmenero

  3. Department of Metabolism and Nutrition, ICTAN-CSIC, Madrid, Spain

    Maria Nardoia, Susana Chamorro & Agustín Brenes

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  1. Maria Nardoia
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  2. Claudia Ruiz-Capillas
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  3. Donato Casamassima
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  4. Ana M. Herrero
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Correspondence to Maria Nardoia or Claudia Ruiz-Capillas.

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This article does not contain any studies with human. The experimental procedures with animals were approved by the University Complutense of Madrid Animal Care and Ethics Committee in compliance with the Ministry of Agriculture, Fishery and Food for the Care and Use of Animals for Scientific Purposes.

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Nardoia, M., Ruiz-Capillas, C., Casamassima, D. et al. Effect of polyphenols dietary grape by-products on chicken patties. Eur Food Res Technol 244, 367–377 (2018). https://doi.org/10.1007/s00217-017-2962-7

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  • DOI: https://doi.org/10.1007/s00217-017-2962-7

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