Chicken meat coated with polyphenol-added hydrocolloid films

Autores
Bartolucci, Paola; Báez, Germán David; Giordanengo, Virginia Isabel; Berino, Romina Paola; Llopart, Emilce Elina; Busti, Pablo Andres
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Edible films (CP) were prepared based on sodium alginate (AS) dissolved in reduced-fat, low-sodium chicken broth (CP). Polyphenols (PF) extracted from Malus domestica apple peels (Red Delicious variety), subjected to 14-day stress treatment to enhance PF content, were incorporated as an antioxidant additive. The CPs were produced via heat treatment and applied as coatings on shredded chicken snacks. The films underwent physicochemical and mechanical analyses to evaluate their structure and quality, followed by sensory assessments of the baked snacks. This study establishes a foundation for developing healthier alternatives to traditional chicken skin by reducing harmful components (e.g., fats, cholesterol, and potential carcinogens) without compromising flavor intensity.
Fil: Bartolucci, Paola. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Báez, Germán David. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Giordanengo, Virginia Isabel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Berino, Romina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Busti, Pablo Andres. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Materia
FILMS
POLYPHENOLS
CHICKEN
SENSORY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/274445
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chicken meat coated with polyphenol-added hydrocolloid filmsBartolucci, PaolaBáez, Germán DavidGiordanengo, Virginia IsabelBerino, Romina PaolaLlopart, Emilce ElinaBusti, Pablo AndresFILMSPOLYPHENOLSCHICKENSENSORYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Edible films (CP) were prepared based on sodium alginate (AS) dissolved in reduced-fat, low-sodium chicken broth (CP). Polyphenols (PF) extracted from Malus domestica apple peels (Red Delicious variety), subjected to 14-day stress treatment to enhance PF content, were incorporated as an antioxidant additive. The CPs were produced via heat treatment and applied as coatings on shredded chicken snacks. The films underwent physicochemical and mechanical analyses to evaluate their structure and quality, followed by sensory assessments of the baked snacks. This study establishes a foundation for developing healthier alternatives to traditional chicken skin by reducing harmful components (e.g., fats, cholesterol, and potential carcinogens) without compromising flavor intensity.Fil: Bartolucci, Paola. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaFil: Báez, Germán David. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Giordanengo, Virginia Isabel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Berino, Romina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Busti, Pablo Andres. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaAtena2025-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/274445Bartolucci, Paola; Báez, Germán David; Giordanengo, Virginia Isabel; Berino, Romina Paola; Llopart, Emilce Elina; et al.; Chicken meat coated with polyphenol-added hydrocolloid films; Atena; Journal of Agricultural Sciences Research; 5; 4; 4-2025; 1-112764-0973CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://atenaeditora.com.br/catalogo/artigo-revista/carne-de-pollo-cubierta-con-peliculas-de-hidrocoloides-adicionadas-con-polifenolesinfo:eu-repo/semantics/altIdentifier/doi/10.22533/at.ed.973542512038info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:54:03Zoai:ri.conicet.gov.ar:11336/274445instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:54:03.585CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chicken meat coated with polyphenol-added hydrocolloid films
title Chicken meat coated with polyphenol-added hydrocolloid films
spellingShingle Chicken meat coated with polyphenol-added hydrocolloid films
Bartolucci, Paola
FILMS
POLYPHENOLS
CHICKEN
SENSORY
title_short Chicken meat coated with polyphenol-added hydrocolloid films
title_full Chicken meat coated with polyphenol-added hydrocolloid films
title_fullStr Chicken meat coated with polyphenol-added hydrocolloid films
title_full_unstemmed Chicken meat coated with polyphenol-added hydrocolloid films
title_sort Chicken meat coated with polyphenol-added hydrocolloid films
dc.creator.none.fl_str_mv Bartolucci, Paola
Báez, Germán David
Giordanengo, Virginia Isabel
Berino, Romina Paola
Llopart, Emilce Elina
Busti, Pablo Andres
author Bartolucci, Paola
author_facet Bartolucci, Paola
Báez, Germán David
Giordanengo, Virginia Isabel
Berino, Romina Paola
Llopart, Emilce Elina
Busti, Pablo Andres
author_role author
author2 Báez, Germán David
Giordanengo, Virginia Isabel
Berino, Romina Paola
Llopart, Emilce Elina
Busti, Pablo Andres
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv FILMS
POLYPHENOLS
CHICKEN
SENSORY
topic FILMS
POLYPHENOLS
CHICKEN
SENSORY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Edible films (CP) were prepared based on sodium alginate (AS) dissolved in reduced-fat, low-sodium chicken broth (CP). Polyphenols (PF) extracted from Malus domestica apple peels (Red Delicious variety), subjected to 14-day stress treatment to enhance PF content, were incorporated as an antioxidant additive. The CPs were produced via heat treatment and applied as coatings on shredded chicken snacks. The films underwent physicochemical and mechanical analyses to evaluate their structure and quality, followed by sensory assessments of the baked snacks. This study establishes a foundation for developing healthier alternatives to traditional chicken skin by reducing harmful components (e.g., fats, cholesterol, and potential carcinogens) without compromising flavor intensity.
Fil: Bartolucci, Paola. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Fil: Báez, Germán David. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Giordanengo, Virginia Isabel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Berino, Romina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Busti, Pablo Andres. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
description Edible films (CP) were prepared based on sodium alginate (AS) dissolved in reduced-fat, low-sodium chicken broth (CP). Polyphenols (PF) extracted from Malus domestica apple peels (Red Delicious variety), subjected to 14-day stress treatment to enhance PF content, were incorporated as an antioxidant additive. The CPs were produced via heat treatment and applied as coatings on shredded chicken snacks. The films underwent physicochemical and mechanical analyses to evaluate their structure and quality, followed by sensory assessments of the baked snacks. This study establishes a foundation for developing healthier alternatives to traditional chicken skin by reducing harmful components (e.g., fats, cholesterol, and potential carcinogens) without compromising flavor intensity.
publishDate 2025
dc.date.none.fl_str_mv 2025-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/274445
Bartolucci, Paola; Báez, Germán David; Giordanengo, Virginia Isabel; Berino, Romina Paola; Llopart, Emilce Elina; et al.; Chicken meat coated with polyphenol-added hydrocolloid films; Atena; Journal of Agricultural Sciences Research; 5; 4; 4-2025; 1-11
2764-0973
CONICET Digital
CONICET
url http://hdl.handle.net/11336/274445
identifier_str_mv Bartolucci, Paola; Báez, Germán David; Giordanengo, Virginia Isabel; Berino, Romina Paola; Llopart, Emilce Elina; et al.; Chicken meat coated with polyphenol-added hydrocolloid films; Atena; Journal of Agricultural Sciences Research; 5; 4; 4-2025; 1-11
2764-0973
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://atenaeditora.com.br/catalogo/artigo-revista/carne-de-pollo-cubierta-con-peliculas-de-hidrocoloides-adicionadas-con-polifenoles
info:eu-repo/semantics/altIdentifier/doi/10.22533/at.ed.973542512038
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Atena
publisher.none.fl_str_mv Atena
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1848598242796765184
score 13.3211565

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