Winery Grape-residue Extract: Effects on Quality and Sensory Attributes of Cooked Chicken Meat

• Published in: Food science and biotechnology Vol. 20; no. 5; pp. 1257 - 1264
• Main Authors: Shirahigue, Ligianne Din, Contreras-Castillo, Carmen J, Selani, Miriam Mabel, Nadai, Ana Paula, Mourao, Gerson Barreto, Gallo, Claudio Rosa
• Format: Journal Article
• Language: Korean
• Published: 2011
• Subjects: thiobarbituric acid reactive substances (TBARS); cooked chicken meat; lipid oxidation; grape-residue extract; quality
• ISSN: 1226-7708; 2092-6456

Sensory analysis, instrumental color, pH, and thiobarbituric acid reactive substances (TBARS) were determined on cooked chicken meat with and without grape seed extract during refrigerated storage. The effectiveness of extracts of winery grape residue from the grape varieties 'Isabel' and 'Niagara' were tested to evaluate their effectiveness at delaying lipid oxidation in cooked chicken meat and stored under refrigeration ($4{\pm}1^{\circ}C$). The samples were aerobically and vacuum packaged and stored for 14 days. 'Isabel' grape extract (IGE) and 'Niagara' grape extract (NGE) proved effective at promoting oxidative stability when applied at concentrations of 40 or 60 mg of gallic acid equivalents (GAE)/kg, with results similar to the synthetic antioxidant butylated hydroxytoluene (BHT). The antioxidant efficiency of the extracts was highly dependent on the concentration used. The addition of grape-residue extracts combined with vacuum packaging proved to be a good method for increasing lipid stability in cooked chicken meat stored under refrigeration.