Publication: Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet
Authors
Lorena Martínez Zamora ; Ros Berruezo, Gaspar ; Nieto Martínez, Gema ; Martínez Zamora, Lorena
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.psj.2019.11.008
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info:eu-repo/semantics/article
Description
Abstract
This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL 1 GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH 1 P or HYT 1 P 1 H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.
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Citation
Poultry Science 2020, 99:1491–1501
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