This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

中文翻译：

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食品工业副产品的天然提取物对肉鸡日粮中富含有机锌和硒的鸡块营养品质和货架期的影响。

这项研究调查了补充有机矿物质的肉鸡日粮对金块质量的影响。所得的鸡块富含锌和硒的无机和有机形式。通过掺入食品工业副产品（迷迭香[RH和RL]，羟基酪醇[HYT]，石榴[P]，葡萄[GS]和Harpagophytum [H]）的提取物来加工矿块。在冷冻储存的12个月内评估了鸡块的理化，微生物和感官特性。添加天然提取物不会影响样品中矿块的pH值，邻近成分或颜色（CIELab）。但是，在分析月份之间发现了显着差异（pH从6.16到6.63；光度从62.51到84.74；红色从0.16到7.14；黄色从10.80到33.77）。此外，酚类化合物与Zn和Se的组合可延缓微生物的生长，并减少蛋白质和脂质的氧化，从而保持感官质量并延长该产品的货架期。例如，与对照样品（C）相比，RL + GS的组合减少了75％的微生物生长，而掺入RH + P或HYT + P + H的样品则比C减少了50％。有机矿物质Zn和Se的微生物降解降低了15％。分别在冷冻和冷藏9个月和12个月后测得，这种混合物可有效降低脂质和蛋白质的氧化反应40％和50％。添加天然提取物以及Zn和Se不会对肉制品的可接受性产生不利影响。酚类化合物与Zn和Se的组合可延缓微生物的生长，并减少蛋白质和脂质的氧化，从而保持感官质量并延长该产品的货架期。例如，与对照样品（C）相比，RL + GS的组合减少了75％的微生物生长，而掺入RH + P或HYT + P + H的样品则比C减少了50％。有机矿物质Zn和Se的微生物降解降低了15％。分别在冷冻和冷藏9个月和12个月后测得，这种混合物可有效降低脂质和蛋白质的氧化反应40％和50％。添加天然提取物以及Zn和Se不会对肉制品的可接受性产生不利影响。酚类化合物与Zn和Se的组合可延缓微生物的生长，并减少蛋白质和脂质的氧化，从而保持感官质量并延长该产品的货架期。例如，与对照样品（C）相比，RL + GS的组合减少了75％的微生物生长，而掺入RH + P或HYT + P + H的样品则比C减少了50％。有机矿物质Zn和Se的微生物降解降低了15％。分别在冷冻和冷藏9个月和12个月后测得，这种混合物可有效降低脂质和蛋白质的氧化反应40％和50％。添加天然提取物以及Zn和Se不会对肉制品的可接受性产生不利影响。