Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat
Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chi...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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BMC, Springer Nature
2025
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/21943 https://doi.org/10.1186/s43014-025-00307-2 |
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| author | Araujo, Santiago Ruben Federico, Francisco Javier Biolatto, Andrea Naef, Elisa Fernanda Aviles, Maria Victoria Abalos, Rosa Ana Lound, Liliana Haydee Fabre, Romina María |
| author_browse | Abalos, Rosa Ana Araujo, Santiago Ruben Aviles, Maria Victoria Biolatto, Andrea Fabre, Romina María Federico, Francisco Javier Lound, Liliana Haydee Naef, Elisa Fernanda |
| author_facet | Araujo, Santiago Ruben Federico, Francisco Javier Biolatto, Andrea Naef, Elisa Fernanda Aviles, Maria Victoria Abalos, Rosa Ana Lound, Liliana Haydee Fabre, Romina María |
| author_sort | Araujo, Santiago Ruben |
| collection | INTA Digital |
| description | Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits.
This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber
as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA
concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen
chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group
was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium
tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade
evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In
addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even
after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic
aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis
revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer
acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection
technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient
consumption of these essential polyunsaturated acids. |
| format | info:ar-repo/semantics/artículo |
| id | INTA21943 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | BMC, Springer Nature |
| publisherStr | BMC, Springer Nature |
| record_format | dspace |
| spelling | INTA219432025-04-08T10:58:12Z Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat Araujo, Santiago Ruben Federico, Francisco Javier Biolatto, Andrea Naef, Elisa Fernanda Aviles, Maria Victoria Abalos, Rosa Ana Lound, Liliana Haydee Fabre, Romina María Carne de Pollo Aditivos Alimentarios Inyección Ácido Docosahexaenóico Microalga Chicken Meat Food Additives Injection Docosahexaenoic Acid Microalgae DHA Ácidos Grasos Omega-3 Omega-3 Fatty Acids Omega-3 fatty acids, particularly docosahexaenoic acid (DHA), are associated with numerous health benefits. This research was conducted to evaluate the effects of DHA-rich oil from Schizochytrium sp. algae and citrus fiber as a natural alternative to sodium tripolyphosphate (STPP) in marinated chicken breast on moisture, drip loss, DHA concentration, shear force, cooking loss, microbiological analysis, and consumer sensory attributes. Five hundred sixteen chicken breast samples were treated, one group received the DHA and citrus fiber marinade, the second group was untreated (control), and a third group received a conventional marinade containing sodium chloride, sodium tripolyphosphate, and carrageenan (marinade control). Chicken enriched with the DHA and citrus fiber marinade evidenced a lower shear force than the control and conventional treatments, suggesting an improved tenderness. In addition, a significant DHA concentration of approximately 230–236 mg/100 g was achieved, and was constant even after six days of refrigerated storage. The microbiological quality remained satisfactory, with total counts of mesophilic aerobes below 3 log CFU/g and of Enterobacteriaceae and Pseudomonas spp. below 2 log CFU/g. A sensory analysis revealed no noticeable differences in taste, texture, or overall acceptability from the control, indicating a likely consumer acceptability of the enriched chicken. In conclusion, enriching chicken breasts with DHA through an injection technique offers a promising strategy to increase omega-3–fatty-acid intake, particularly for individuals with insufficient consumption of these essential polyunsaturated acids. EEA Concepción del Uruguay Fil: Araujo, Santiago Ruben. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina Fil: Federico, Francisco Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina Fil: Naef, Elisa Fernanda. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Naef, Elisa Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Aviles, Maria Victoria. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Aviles, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Abalos, Rosa Ana. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina Fil: Lound, Liliana Haydee. Universidad Nacional de Entre Ríos. Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Lound, Liliana Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER); Argentina Fil: Fabre, Romina María. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina 2025-04-08T10:51:00Z 2025-04-08T10:51:00Z 2025 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21943 2661-8974 https://doi.org/10.1186/s43014-025-00307-2 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf BMC, Springer Nature Food production, processing and nutrition 7 : 30 (2025) |
| spellingShingle | Carne de Pollo Aditivos Alimentarios Inyección Ácido Docosahexaenóico Microalga Chicken Meat Food Additives Injection Docosahexaenoic Acid Microalgae DHA Ácidos Grasos Omega-3 Omega-3 Fatty Acids Araujo, Santiago Ruben Federico, Francisco Javier Biolatto, Andrea Naef, Elisa Fernanda Aviles, Maria Victoria Abalos, Rosa Ana Lound, Liliana Haydee Fabre, Romina María Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title | Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title_full | Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title_fullStr | Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title_full_unstemmed | Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title_short | Use of natural additives: seaweed oil and citrus fiber and effects marinated chicken meat |
| title_sort | use of natural additives seaweed oil and citrus fiber and effects marinated chicken meat |
| topic | Carne de Pollo Aditivos Alimentarios Inyección Ácido Docosahexaenóico Microalga Chicken Meat Food Additives Injection Docosahexaenoic Acid Microalgae DHA Ácidos Grasos Omega-3 Omega-3 Fatty Acids |
| url | http://hdl.handle.net/20.500.12123/21943 https://doi.org/10.1186/s43014-025-00307-2 |
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