Elsevier

Meat Science

Volume 88, Issue 3, July 2011, Pages 397-403
Meat Science

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

https://doi.org/10.1016/j.meatsci.2011.01.017Get rights and content
Under an Elsevier user license
open access

Abstract

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at − 18 °C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage.

Keywords

Grape seed and peel extract
Natural antioxidants
Processed chicken meat
Lipid oxidation

Cited by (0)