Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage

Abstract

The effect of 2% grape seed and 2% grape skin powder added to chicken thigh patties stored at 4°C was assessed by measuring lipid oxidation, total phenolic content, pH, color changes and sensory attributes. The addition of these grape by-products to the patties lowered pH values and significantly reduced in lightness, redness and yellowness compared with the control. However, the addition of grape seed and skin significantly improved the oxidative stability of raw chicken patties due to higher total phenolic content, grape seed being more effective than skin in this regard. The phenolic content of these samples remained stable even after cooking. The acceptability of the chicken meat in general was not affected by the addition of grape by-products. These results show that grape seed and grape skin could potentially be used as natural antioxidants in raw chicken patties and would be accepted by consumers.

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

“…It is well known that lipids influence meat, contributing to its flavor and texture, respectively to their tenderness and juiciness [ 63 , 64 ]. In a similar study [ 65 ] when different winery by-products (grape seed, skin and pomace) added in diet effects on chicken breast meat quality were investigated, there was no significant ( p > 0.05) effect on the textural characteristics of meat.…”

Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

“…This explains the meat industry's renewed interest to search for natural antioxidants from plant extracts. The inclusion of natural antioxidants not only improves the shelf stability of meat products by delaying lipid oxidation because of polyphenolic compounds, but also enhances the physicochemical, textural, and organoleptic properties of meat products [12,13]. Therefore, the use of plant extracts that are rich in polyphenolic compounds enhances the quality and shelf life of meat products [14,15].…”