Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat

Autores
Araujo, Santiago Ruben; Federico, Francisco Javier; Biolatto, Andrea; Naef, Elisa Fernanda; Aviles, Maria Victoria; Abalos, Rosa Ana; Lound, Liliana Haydee; Fabre, Romina María
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient consumption of these essential polyunsaturated acids.
EEA Concepción del Uruguay
Fil: Araujo, Santiago Ruben. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Federico, Francisco Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Naef, Elisa Fernanda. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Lound, Liliana Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Fabre, Romina María. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
Fuente
Food production, processing and nutrition 7 : 30 (2025)
Materia
Carne de Pollo
Aditivos Alimentarios
Inyección
Ácido Docosahexaenóico
Microalga
Chicken Meat
Food Additives
Injection
Docosahexaenoic Acid
Microalgae
DHA
Ácidos Grasos Omega-3
Omega-3 Fatty Acids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/21943
Acceder
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oai_identifier_str oai:localhost:20.500.12123/21943
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meatAraujo, Santiago RubenFederico, Francisco JavierBiolatto, AndreaNaef, Elisa FernandaAviles, Maria VictoriaAbalos, Rosa AnaLound, Liliana HaydeeFabre, Romina MaríaCarne de PolloAditivos AlimentariosInyecciónÁcido DocosahexaenóicoMicroalgaChicken MeatFood AdditivesInjectionDocosahexaenoic AcidMicroalgaeDHAÁcidos Grasos Omega-3Omega-3 Fatty AcidsOmega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient consumption of these essential polyunsaturated acids.EEA Concepción del UruguayFil: Araujo, Santiago Ruben. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaFil: Federico, Francisco Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaFil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; ArgentinaFil: Naef, Elisa Fernanda. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Lound, Liliana Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); ArgentinaFil: Fabre, Romina María. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaBMC, Springer Nature2025-04-08T10:51:00Z2025-04-08T10:51:00Z2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/219432661-8974https://doi.org/10.1186/s43014-025-00307-2Food production, processing and nutrition 7 : 30 (2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:14Zoai:localhost:20.500.12123/21943instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:14.588INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
title Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
spellingShingle Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
Araujo, Santiago Ruben
Carne de Pollo
Aditivos Alimentarios
Inyección
Ácido Docosahexaenóico
Microalga
Chicken Meat
Food Additives
Injection
Docosahexaenoic Acid
Microalgae
DHA
Ácidos Grasos Omega-3
Omega-3 Fatty Acids
title_short Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
title_full Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
title_fullStr Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
title_full_unstemmed Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
title_sort Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
dc.creator.none.fl_str_mv Araujo, Santiago Ruben
Federico, Francisco Javier
Biolatto, Andrea
Naef, Elisa Fernanda
Aviles, Maria Victoria
Abalos, Rosa Ana
Lound, Liliana Haydee
Fabre, Romina María
author Araujo, Santiago Ruben
author_facet Araujo, Santiago Ruben
Federico, Francisco Javier
Biolatto, Andrea
Naef, Elisa Fernanda
Aviles, Maria Victoria
Abalos, Rosa Ana
Lound, Liliana Haydee
Fabre, Romina María
author_role author
author2 Federico, Francisco Javier
Biolatto, Andrea
Naef, Elisa Fernanda
Aviles, Maria Victoria
Abalos, Rosa Ana
Lound, Liliana Haydee
Fabre, Romina María
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Carne de Pollo
Aditivos Alimentarios
Inyección
Ácido Docosahexaenóico
Microalga
Chicken Meat
Food Additives
Injection
Docosahexaenoic Acid
Microalgae
DHA
Ácidos Grasos Omega-3
Omega-3 Fatty Acids
topic Carne de Pollo
Aditivos Alimentarios
Inyección
Ácido Docosahexaenóico
Microalga
Chicken Meat
Food Additives
Injection
Docosahexaenoic Acid
Microalgae
DHA
Ácidos Grasos Omega-3
Omega-3 Fatty Acids
dc.description.none.fl_txt_mv Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient consumption of these essential polyunsaturated acids.
EEA Concepción del Uruguay
Fil: Araujo, Santiago Ruben. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Federico, Francisco Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina
Fil: Naef, Elisa Fernanda. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Lound, Liliana Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina
Fil: Fabre, Romina María. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
description Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient consumption of these essential polyunsaturated acids.
publishDate 2025
dc.date.none.fl_str_mv 2025-04-08T10:51:00Z
2025-04-08T10:51:00Z
2025
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/20.500.12123/21943
2661-8974
https://doi.org/10.1186/s43014-025-00307-2
url http://hdl.handle.net/20.500.12123/21943
https://doi.org/10.1186/s43014-025-00307-2
identifier_str_mv 2661-8974
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv BMC, Springer Nature
publisher.none.fl_str_mv BMC, Springer Nature
dc.source.none.fl_str_mv Food production, processing and nutrition 7 : 30 (2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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