title: Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.
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.
authors.affiliation: Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil.
authors.forename: M M
authors.initials: MM
authors.lastname: Selani
authors.forename: C J
authors.initials: CJ
authors.lastname: Contreras-Castillo
authors.forename: L D
authors.initials: LD
authors.lastname: Shirahigue
authors.forename: C R
authors.initials: CR
authors.lastname: Gallo
authors.forename: M
authors.initials: M
authors.lastname: Plata-Oviedo
authors.forename: N D
authors.initials: ND
authors.lastname: Montes-Villanueva
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002645:Chickens; D003080:Cold Temperature / Q000009:adverse effects; D003296:Cooking; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry*; D005525:Food-Processing Industry / Q000191:economics; D005638:Fruit / Q000737:chemistry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007220:Industrial Waste / Q000032:analysis* / Q000191:economics; D008460:Meat / Q000032:analysis*; D010636:Phenols; D010858:Pigmentation; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D012903:Smell; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D027843:Vitis / Q000737:chemistry; D014920:Wine
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D007220:Industrial Waste; D010636:Phenols; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances