Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/7446 |
Resumo: | The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study. |
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Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meatoven-grillproduct developmentherbsspicesmeat processingThe antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.Repositório Científico do Instituto Politécnico de ViseuOkpala, Charles Odilichukwu R.Juchniewicz, SzymonLeicht, KatarzynaKorzeniowska, MałgorzataGuiné, Raquel P. F.2022-12-20T09:55:46Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/7446eng10.3390/foods11243951info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:29:35Zoai:repositorio.ipv.pt:10400.19/7446Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:45:10.543431Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
title |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
spellingShingle |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat Okpala, Charles Odilichukwu R. oven-grill product development herbs spices meat processing |
title_short |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
title_full |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
title_fullStr |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
title_full_unstemmed |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
title_sort |
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat |
author |
Okpala, Charles Odilichukwu R. |
author_facet |
Okpala, Charles Odilichukwu R. Juchniewicz, Szymon Leicht, Katarzyna Korzeniowska, Małgorzata Guiné, Raquel P. F. |
author_role |
author |
author2 |
Juchniewicz, Szymon Leicht, Katarzyna Korzeniowska, Małgorzata Guiné, Raquel P. F. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Okpala, Charles Odilichukwu R. Juchniewicz, Szymon Leicht, Katarzyna Korzeniowska, Małgorzata Guiné, Raquel P. F. |
dc.subject.por.fl_str_mv |
oven-grill product development herbs spices meat processing |
topic |
oven-grill product development herbs spices meat processing |
description |
The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-20T09:55:46Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/7446 |
url |
http://hdl.handle.net/10400.19/7446 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/foods11243951 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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