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

Simple item page
dc.contributor.authorLorena Martínez Zamora
dc.contributor.authorRos Berruezo, Gaspar
dc.contributor.authorNieto Martínez, Gema
dc.contributor.authorMartínez Zamora, Lorena
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2026-02-20T12:04:23Z
dc.date.available2026-02-20T12:04:23Z
dc.date.copyright© 2019 The Authors
dc.date.issued2020-01-22
dc.description.abstractThis 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.
dc.formatapplication/pdf
dc.format.extent11
dc.identifier.citationPoultry Science 2020, 99:1491–1501
dc.identifier.doihttps://doi.org/10.1016/j.psj.2019.11.008
dc.identifier.eissn1525-3171
dc.identifier.issn0032-5791
dc.identifier.urihttp://hdl.handle.net/10201/209242
dc.languagespa
dc.publisherElsevier
dc.relationSin financiación externa a la Universidad
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0032579119578002?via%3Dihub
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBroiler
dc.subjectNugget
dc.subjectOrganic mineral-supplemented diet
dc.subjectMeat quality
dc.subjectAntioxidant activity
dc.subject.odsObjetivo 3: Salud
dc.titleEffect 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
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublicationes
relation.isAuthorOfPublication25d4c680-1c6b-45f9-864d-bd7cfef1b64a
relation.isAuthorOfPublicationbeeaa113-ae9f-441f-bfdc-2ace8665864e
relation.isAuthorOfPublication915e727f-2125-4247-9a6c-6297208d5183
relation.isAuthorOfPublication.latestForDiscovery25d4c680-1c6b-45f9-864d-bd7cfef1b64a
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
APORTACION 3.pdf
Size:
483.72 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.37 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Artículos