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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3329–3336 | Cite as

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

  • Erica Longato
  • Giorgia Meineri
  • Pier Giorgio Peiretti
  • Francesco GaiEmail author
  • Manuel Viuda-Martos
  • José Ángel Pérez-Álvarez
  • Ryszard Amarowicz
  • Juana Fernández-López
Original Article
  • 17 Downloads

Abstract

The 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 cooked burgers 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.

Keywords

Antioxidant Corylus avellana Nuts Meat Lipid oxidation Poultry 

Notes

Acknowledgements

The work was funded by the University of Torino (Grant Number UA.A200.D224 MEIG_RIC_LOC_14_01: “Valutazione del potenziale antiossidante di vegetali e loro applicazione sulla qualità della carne avicola”). The authors would like to thank American Journal Experts for language review of the manuscript and Chiara Bianchi for her technical support.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Erica Longato
    • 1
  • Giorgia Meineri
    • 1
  • Pier Giorgio Peiretti
    • 2
  • Francesco Gai
    • 2
    Email author
  • Manuel Viuda-Martos
    • 3
  • José Ángel Pérez-Álvarez
    • 3
  • Ryszard Amarowicz
    • 4
  • Juana Fernández-López
    • 3
  1. 1.Department of Veterinary ScienceUniversity of TorinoGrugliascoItaly
  2. 2.Institute of Sciences of Food ProductionNational Research CouncilGrugliascoItaly
  3. 3.Departamento Tecnología AgroalimentariaUniversidad Miguel HernándezElcheSpain
  4. 4.Department of Chemical and Physical Properties of FoodPolish Academy of SciencesOlsztynPoland

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