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Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

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Abstract

The aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition. Burgers for each batch were prepared in triplicate and analysed raw and cooked after 1 and 4 days of refrigerated storage (4 ± 1 °C), respectively. Lipid oxidation was assessed by monitoring malonaldehyde formation with a 2-thiobarbituric acid reactive substances assay, and antioxidant capacity was assessed with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. A sensory evaluation was performed by twenty experienced panellists, and the attributes that were measured were: colour, greasiness, flavour, odour, juiciness, granulosity, chewiness and overall acceptability. Lipid oxidation values were higher in the HS burgers than in the C and CAA burgers, except for the cooked burgers at day 4. HS addition had a significant effect with a decrease in diameter and an increase in fat retention. In all treatments, FRAP was lower in the C and HS groups than in the CAA group, except for cooked burgers at day 4, where the values of the HS2, HS3 and CAA groups were similar. The DPPH assay showed higher values on both days for the raw and cooked burgers treated with CAA or HS compared to the control group. HS addition influenced only meat colour among the sensorial parameters that were considered.

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Acknowledgements

The work was funded by the University of Torino (Grant Number UA.A200.D224 MEIG_RIC_LOC_14_01: “Valutazione del potenziale antiossidante di vegetali e loro applicazione sulla qualità della carne avicola”). The authors would like to thank American Journal Experts for language review of the manuscript and Chiara Bianchi for her technical support.

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Authors and Affiliations

  1. Department of Veterinary Science, University of Torino, Grugliasco, Italy

    Erica Longato & Giorgia Meineri

  2. Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy

    Pier Giorgio Peiretti & Francesco Gai

  3. Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Elche, Spain

    Manuel Viuda-Martos, José Ángel Pérez-Álvarez & Juana Fernández-López

  4. Department of Chemical and Physical Properties of Food, Polish Academy of Sciences, Olsztyn, Poland

    Ryszard Amarowicz

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  1. Erica Longato
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  2. Giorgia Meineri
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  3. Pier Giorgio Peiretti
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  4. Francesco Gai
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  5. Manuel Viuda-Martos
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  7. Ryszard Amarowicz
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  8. Juana Fernández-López
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Correspondence to Francesco Gai.

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Longato, E., Meineri, G., Peiretti, P.G. et al. Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers. J Food Sci Technol 56, 3329–3336 (2019). https://doi.org/10.1007/s13197-019-03813-7

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  • DOI: https://doi.org/10.1007/s13197-019-03813-7

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