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
- Miriam Ortega Heras 1
- Esther Villarroel 1
- Sara Mateos 1
- Javier García Lomillo 1
- Jordi Rovira Carballido 1
- María Luisa González San José 1
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1
Universidad de Burgos
info
ISSN: 1947-6337
Year of publication: 2020
Volume: 18
Issue: 1
Pages: 122-131
Type: Article
More publications in: CyTA: Journal of food
Metrics
Cited by
JCR (Journal Impact Factor)
- Year 2020
- Journal Impact Factor: 2.255
- Journal Impact Factor without self cites: 2.203
- Article influence score: 0.33
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 88/143 (Ranking edition: SCIE)
SCImago Journal Rank
- Year 2020
- SJR Journal Impact: 0.535
- Best Quartile: Q2
- Area: Food Science Quartile: Q2 Rank in area: 118/357
- Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 99/405
- Area: Chemistry (miscellaneous) Quartile: Q2 Rank in area: 154/471
- Area: Industrial and Manufacturing Engineering Quartile: Q2 Rank in area: 100/613
Scopus CiteScore
- Year 2020
- CiteScore of the Journal : 3.3
- Area: Industrial and Manufacturing Engineering Percentile: 67
- Area: Food Science Percentile: 64
- Area: Chemical Engineering (all) Percentile: 63
- Area: Chemistry (all) Percentile: 60
Journal Citation Indicator (JCI)
- Year 2020
- Journal Citation Indicator (JCI): 0.56
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 88/163
Dimensions
(Data updated as of 09-04-2023)- Total citations: 3
- Recent citations: 2
- Field Citation Ratio (FCR): 0.8
Abstract
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.
Funding information
Funders
-
Autonomous Government of Castilla y León
- BU282U13