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dc.contributor.authorLongato, Erica-
dc.contributor.authorMEINERI, Giorgia-
dc.contributor.authorPeiretti, Pier Giorgio-
dc.contributor.authorGai, Francesco-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorAMAROWICZ, Ryszard-
dc.contributor.authorFernández-López, Juana-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T13:11:18Z-
dc.date.available2024-03-22T13:11:18Z-
dc.date.created2019-06-
dc.identifier.citationJ Food Sci Technol 56(7), (2019)es_ES
dc.identifier.issn0022-1155-
dc.identifier.issn0975-8402-
dc.identifier.urihttps://hdl.handle.net/11000/31818-
dc.description.abstractThe aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition. Burgers for each batch were prepared in triplicate and analysed raw and cooked after 1 and 4 days of refrigerated storage (4 ± 1 C), respectively. Lipid oxidation was assessed by monitoring malonaldehyde formation with a 2-thiobarbituric acid reactive substances assay, and antioxidant capacity was assessed with 2,2-diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. A sensory evaluation was performed by twenty experienced panellists, and the attributes that were measured were: colour, greasiness, flavour, odour, juiciness, granulosity, chewiness and overall acceptability. Lipid oxidation values were higher in the HS burgers than in the C and CAA burgers, except for the cooked burgers at day 4. HS addition had a significant effect with a decrease in diameter and an increase in fat retention. In all treatments, FRAP was lower in the C and HS groups than in the CAA group, except for cookedburgers at day 4, where the values of the HS2, HS3 and CAA groups were similar. The DPPH assay showed higher values on both days for the raw and cooked burgers treated with CAA or HS compared to the control group. HS addition influenced only meat colour among the sensorial parameters that were considered.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent8es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntioxidantes_ES
dc.subjectCorylus avellanaes_ES
dc.subjectNutses_ES
dc.subjectMeates_ES
dc.subjectLipid oxidationes_ES
dc.subjectPoultryes_ES
dc.titleEffects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgerses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1007/s13197-019-03813-7es_ES
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