Abstract
ABSTRACT The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breasts were stored under refrigeration and their shelf-life and physical-chemical composition were evaluated. The consumers’ acceptance of the product was also evaluated. The breast marinated with a brine of 0.5% of salt and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.
Highlights
The high prevalence of cardiovascular diseases, diabetes and obesity, is motivating dietary changes in the population generating a high demand for healthier foods in the market (Doménech-Asensi, Merola, López-Fernández, Ros-Berruezo, & Frontela-Saseta, 2016; Mildner-Szkudlarz, Siger, Szwengiel, & Bajerska, 2015).One of the main concerns of the current population is related to salt consumption in foods since it represents the main source of sodium
It should be taken into account that in Europe, North America and Australia, around 70% of consumed salt comes from processed foods, among which 20% is derived from meat products (Ruusunen & Puolanne, 2005)
A usual indicator of the microbial contamination of food is the level of Total Aerobic Mesophilic Bacteria (TAMB)
Summary
The high prevalence of cardiovascular diseases, diabetes and obesity, is motivating dietary changes in the population generating a high demand for healthier foods in the market (Doménech-Asensi, Merola, López-Fernández, Ros-Berruezo, & Frontela-Saseta, 2016; Mildner-Szkudlarz, Siger, Szwengiel, & Bajerska, 2015).One of the main concerns of the current population is related to salt consumption in foods since it represents the main source of sodium. The high intake of sodium is associated with the development of hypertension, which is a recognized factor for cardiovascular diseases (Doyle & Glass, 2010). A large number of epidemiologic, evolutionary and clinical studies have confirmed that salt intake is an important factor in elevating the blood pressure in humans and in the development of cardiovascular events (Sun Kyu Ha, 2014; Tuomilehto et al, 2001). Different clinical trials had demonstrated that reduced sodium intake to low levels is associated with a reduction in blood pressure w (He & Mac Gregor, 2002).
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