Publicación:
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger

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dc.contributor.author Saldaña E. es_PE
dc.contributor.author Serrano-León J. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Contreras-Castillo C.J. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2020
dc.description.abstract This study aimed to evaluate the sensory and hedonic perceptions of chicken burger manufactured with pink pepper residue extract (PPE) added to the meat and to the chitosan film. Five samples were manufactured: CT: control, without antioxidant; DP and FP: addition of PPE to the meat batter and to the film, respectively; C1 and C2: commercial brands of chicken burgers. Consumers characterized the samples using the overall liking test and Check-all-that-apply questions. The samples showed a medium–high level of acceptance and no significant differences were found between them. DP was the farthest sample from the ideal and FP showed positive results, since its characteristics were like the commercial samples. The direct extract application may lead to a reduction in the liking of chicken burgers, demonstrating that the technology of active films is a viable alternative to the use of natural antioxidant extracts in meat products. © 2019, Association of Food Scientists & Technologists (India).
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1007/s13197-019-04093-x
dc.identifier.scopus 2-s2.0-85074000087
dc.identifier.uri https://hdl.handle.net/20.500.12390/2581
dc.language.iso eng
dc.publisher Springer
dc.relation.ispartof Journal of Food Science and Technology
dc.rights info:eu-repo/semantics/openAccess
dc.subject Pink pepper
dc.subject Active packaging es_PE
dc.subject CATA questions es_PE
dc.subject Meat product es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#2.11.02
dc.title Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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