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.

The authors thank the MINECO, and CSIC for financial support of Projects AGL2012-31355/GAN and the Intramural 2014470E073. Also we are grateful the CAM and ESI Funds for the financial support the project MEDGAN-CM S2013/ABI2913). Thanks to the MIUR and UNIMOL for the PhD fellowship of Maria Nardoia.

Peer Reviewed