Antioxidant and Bacteriostatic Effects of the Addition of Extract of Quillay Polyphenols (Quillaja saponaria) in the Marinade of Broiler Chicken

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dc.contributor.authorFellenberg, M. A.
dc.contributor.authorEspinoza, A.
dc.contributor.authorPena, I
dc.contributor.authorAlarcon, J.
dc.date.accessioned2024-01-10T13:45:57Z
dc.date.available2024-01-10T13:45:57Z
dc.date.issued2011
dc.description.abstractThe nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a polyphenol-rich quillay extract (QLPerm (R)) at 5 levels (0, 0.05, 0.10, 0.15, and 0.20%) to the marinade of chicken meat was evaluated. The marinated meat was stored under refrigeration (6 degrees C) for 0, 2, 4, 6, and 8 days. Basal and induced lipid oxidation was evaluated by TBARS analysis. Microbiological quality was assessed by total coliforms and mesophillic aerobe counts. The application of this natural antioxidant reduced, in some cases, meat lipidic oxidation, improved its microbiological quality, and did not leave any perceivable residues as analyzed by a sensorial evaluation panel.
dc.description.funderFoundation COPEC
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.issn1516-635X
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79102
dc.identifier.wosidWOS:000289703900011
dc.information.autorucAgronomía e Ing. Forestal;Espinoza A ;S/I;195305
dc.information.autorucAgronomía e Ing. Forestal;Fellenberg M ;S/I;82042
dc.information.autorucAgronomía e Ing. Forestal;Pena I ;S/I;53769
dc.issue.numero1
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final79
dc.pagina.inicio71
dc.publisherFACTA-FUNDACIO ARNCO CIENCIA TECNOLOGIA AVICOLAS
dc.revistaBRAZILIAN JOURNAL OF POULTRY SCIENCE
dc.rightsregistro bibliográfico
dc.subjectBroiler meat
dc.subjectlipid oxidation
dc.subjectmarinade
dc.subjectpolyphenols
dc.subjectquillay
dc.subjectJUICE MODEL SYSTEM
dc.subjectOXIDATIVE STABILITY
dc.subjectLIPID OXIDATION
dc.subjectHETEROCYCLIC AMINES
dc.subjectALPHA-TOCOPHEROL
dc.subjectVITAMIN-E
dc.subjectBUTYLATED HYDROXYANISOLE
dc.subjectMICROBIOLOGICAL QUALITY
dc.subjectHERBAL EXTRACT
dc.subjectWINE MARINADES
dc.titleAntioxidant and Bacteriostatic Effects of the Addition of Extract of Quillay Polyphenols (Quillaja saponaria) in the Marinade of Broiler Chicken
dc.typeartículo
dc.volumen13
sipa.codpersvinculados195305
sipa.codpersvinculados82042
sipa.codpersvinculados53769
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
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