Purpose: This study aimed to evaluate the effect of grape pomace extract derived from wine processing on oxidative stability of chicken meat pate.
Methods: Chicken meat (6.22 Kg) and chicken skin (1.53 Kg) were minced and homogenized with iced water (1.0 Kg), salt (0.05 Kg), carmine (0.003 Kg), curing salts (0.01 Kg) and sodium polyphosphate (0.02 Kg). This basic formulation was divided into 4 lots. The first was designated as the control and no additional ingredients were included (T1). The second lot was prepared by adding sodium eritorbate (3 mg.g-1) (T2). The third lot received liophilized grape pomace extract (LGPE) (3 mg.g-1) (T3). The fourth lot received grape pomace extract microencapsulated by atomizing spray-drying process (MGPE) (T4). Potential antioxidants in the test ingredients were determined as thiobarbituric acid reactive substances and expressed as mg of malonaldehyde/kg sample (MDA). Measurements were made on the day of their production and were analysed daily for a week of storage at 4◦C.
Results: Lipid oxidation occurred in ascending order with time in all treatments. On the day of processing there was not significant difference in the malonaldehyde values between the pate containing liophilized extract and the pate containing microencapsulated extract (p<0.05). After 7 days’ storage the pates treated with sodium eritorbate (2.244 mg MDA.kg-1), liophilized grape pomace extract (1.677 mg MDA.kg-1) and extract microencapsulated (2.029 mg MDA.kg-1) had significantly lower values of malonaldehyde than the control pate (2.644 mg MDA.kg-1).
Significance: Lipid oxidation was inhibited by the addition of both grape pomace extracts liophilized and microencapsulated.