UTILIZATION OF GRAPE PROCESSING WASTES IN SOME CHICKEN PRODUCTS

Abstract

Antioxidants and antimicrobial are used as food additives in order to prevent the oxidative deterioration of fats and microbial growth in processed foods. Since some of synthetic antioxidants and antimicrobial had toxigenic, mutagenic and carcinogenic effects, there is a great demand for the use of new natural antioxidants and antimicrobial in food, especially in chicken products. . In this study, ethanol (50 and 100%), methanol extracts (70 and 100%), acetone (50 and 100%), water or chloroform (100%) extract of grape seeds were examined for their antioxidant and antimicrobial activities. The grape seed ethanol 50% extract was selected based on its antioxidant and antimicrobial activities for improving the chemical, physical, microbiological, sensory properties and shelf life of chicken products (breast fillets and chicken burger samples) during storage at 5 °C for 16 day. The obtained results could be summarized as follows: 1. Proximate composition of chicken breast meat and grape seeds: Results showed that fresh chicken breast meat contained 74.15% moisture, 21.91% crude protein, 2.73% crude fat, 1.08% total ash and 0.12% total carbohydrates (on wet weight basis). On the other hand, proximate composition of grape seed was 6.82% moisture, 7.15% protein, 9.87%, 2.13% ash, 42.50% crude fiber and 31.53% carbohydrates (on wet weight basis