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

Nardoia, Maria; §, Claudia Ruiz-Capillas; Herrero, Ana M.; Jiménez‐Colmenero, Francisco; Chamorro, Susana; Brenes, Agustı́n; Internationals, Ommega

doi:10.15436/2377-0619.17.1497

Cited by 9 publications

(3 citation statements)

References 41 publications

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“…The results are in agreement with the table, which demonstrates that grape seed oil totally blocked the action of the Pseudomonas aeruginosa bacteria [27]. Linalool, limonene, and phenolic acid are the active ingredients in grape seed oil that have antibacterial properties, according to numerous research [29]. Because they alter the cytoplasmic membrane's structure and function, phenolic and cyclic chemicals found in oils hinder microbes [30].…”

Section: Resultssupporting

confidence: 83%

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Abdullah

2024

IOP Conf. Ser.: Earth Environ. Sci.

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In the current study, grape seed oil was extracted using a Clavanger device, the active chemical compounds in it were identified using GC-MS technology, and the physical and chemical properties of the oil were studied. The oil extraction rates were 14.53%, the refractive index value was 1.4957, and the specific density was 0.855. The oil also showed complete solubility. In organic solvents and insoluble in water, the qualitative chemical detection showed that grape seed oil contains flavonoids, glycosides and resins. A negative result was also observed for the detection of saponins, alkaloids and tannins. The active chemical compounds were identified using GC-MS technology and it was found that the oil contains 18 compounds and the highest percentage was Palmitoleic acid methyl ester compound, which amounted to 37.79%, and a number of other compounds at rates of (25.65, 8.08, 8.03) %, respectively. Myrisic acid methyl ester, Lauric acid, methyl ester, cis-10-heptadecanoic acid, methyl ester increasing the concentration of the oil also led to an increase in the ability to inhibit bacteria. The highest percentage of growth inhibition when using a concentration of 80% was against the bacteria Klebsiella pnemoniae, as the diameter of inhibition reached 48 mm at a concentration of 80%, and complete inhibition of Pseudomonas aeruginosa. As for Escherichia coli, the diameter of inhibition reached 36 mm and the diameter of inhibition reached 36 mm. The inhibition was 34 and 30 mm for both Micrococcus roseus and Staphylococcus aureus.

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Section: Resultssupporting

confidence: 83%

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Abdullah

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…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.…”

Section: Discussionmentioning

confidence: 99%

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

Turcu

Panaite

Untea

et al. 2020

Animals

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The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

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“…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].…”

Section: Introductionmentioning

confidence: 99%

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

2021

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The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

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

Cited by 9 publications

References 41 publications

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

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

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

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