Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

• Main Authors: Miriam Ortega-Heras, Esther Villarroel, Sara Mateos, Javier García-Lomillo, Jordi Rovira, María Luisa González-Sanjosé
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: CyTA - Journal of Food
• Subjects: seasoning; grape pomace; reduced-salt food; sensory analysis; shelf life
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1709558

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.