Effect of Touriga nacional Grape Extract on Characteristics of Mechanically Deboned Chicken Meat Kept Under Frozen Storage

Abstract

AbstractGrape pomace extract (GPE) is a by‐product from the wine industry that is rich in bioactive compounds. The effect of Touriga nacional GPE on quality characteristics (composition, pH, color variables and antioxidant capacity) of mechanically deboned chicken meat (MDM) under frozen storage was evaluated. Two MDM samples with different compositions fortified with two levels of GPE (60 and 120 mg/kg) were tested and analyzed within 1 and 210 days of storage. Data obtained was evaluated by principal component analysis (PCA) and the first two PCs accounted for 85% of the total variability. PC1 (47.9%) was positively correlated with a* (redness) and chroma, while negatively correlated with antioxidant indexes. PC2 (36.7%) was positively correlated with b* (yellowness) and Hue angle, and likewise PC1 negatively correlated with antioxidant properties. In conclusion, the addition of GPE to MDM is feasible to maintain the antioxidant properties and contributes positively to MDM color attributes over frozen storage, even using MDM batches with different proximal composition.Practical ApplicationsThis research targets two practical applications. First, it highlights the use of grape pomace extract as a sustainable source of bioactive compounds, namely antioxidants, as grape pomace is a by‐product from the wine industry. Second, it demonstrates that the quality of mechanically deboned chicken meat under frozen storage can be maintained after grape pomace addition. Future incorporation of mechanically deboned chicken meat supplemented with grape pomace extract in comminuted products is envisioned.