Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breastsstudy of their physical-chemical and sensory properties and microbiological stability

  1. Miriam Ortega-Heras 1
  2. Esther Villarroel 1
  3. Sara Mateos 1
  4. Javier García-Lomillo 1
  5. Jordi Rovira 1
  6. María Luisa González-Sanjosé 1
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

Revista:
CyTA: Journal of food

ISSN: 1947-6337,  1947-6345

Año de publicación: 2020

Volumen: 18

Número: 1

Páginas: 122-131

Tipo: Artículo

DOI: 10.1080/19476337.2019.1709558 DIALNET GOOGLE SCHOLAR

Otras publicaciones en: CyTA: Journal of food

Proyectos relacionados

Aprovechamiento de residuos de vinificación: Estudio de su explotación como ingrediente funcional y análisis de las posibles alegaciones saludables.

2013/00107/001

Resumen

The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion 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 under refrigeration 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 and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.

€ Ver financiación

Información de financiación

Financiadores

  • Autonomous Government of Castilla y León
    • BU282U13
Fuente de los datos: Dialnet