ABSTRACT

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.

摘要

这项工作的目的是通过添加从红葡萄皮获得的调味料来制作低盐腌制的鸡胸肉。通过将腌制的鸡胸肉浸入五种不同的盐水中制成：仅加水（对照），0.5％和2％的盐，0.5％的盐和2％的调味料，2％的盐和2％的调味料。将腌制后的乳房冷藏保存，并评估其保质期和理化组成。还评估了消费者对产品的接受程度。用0.5％的食盐水和2％的调味料腌制的乳房与用2％的食盐腌制的乳房具有相同的保质期。从感官的角度来看，用调味料腌制的鸡胸肉的颜色是不太被接受的属性。但是，发现了两组消费者，