Skin and seed grape extract as an antioxidant for mechanically deboned chicken meat, during ...

264 Pages·2015·6.64 MB·English

Skin and seed grape extract as an antioxidant for mechanically deboned
chicken meat, during frozen storage

Hernán Horacio Tournour
Porto,
December 2014

Dissertation Thesis
Skin and seed grape extract as an antioxidant for mechanically deboned
chicken meat, during frozen storage

Dissertation presented to Faculty of Nutrition and Food Science to obtain the
degree of
Doctor of Philosophy (PhD) in Food Consumption and Nutrition Sciences

Supervisor: Dr. Luís Miguel Cunha, Associated Professor, FCUP
Co-supervisors: Dr. Marcela Alves Segundo, Assistant Professor, FFUP
Dr Jorge Bernardo Lacerda de Queiroz, Assistant Professor, FCUP

Hernán Horacio Tournour
Porto, 2014

Hernán Tournour is grateful for financial support from Erasmus Mundus Action
2 Strand 1 Lot 16, (ET11D0009ER), Argentina Program - Project 2 Eurotango
through a PhD Scholarship.
The studies presented here were done at REQUIMTE Laboratory for Food
Quality and Preservation of Faculty of Sciences of the University of Porto at the
Agrarian Campus in Vairão, at REQUIMTE Laboratory of Applied Chemistry of
Faculty of Pharmacy of the University of Porto, at the Higher Institute of
Engineering of Porto and at SenseTest Lda., Vila Nova de Gaia.
Author’s Declaration
Under the terms of the “Decreto-lei nº 216/92, de 13 de Outubro” is hereby
declared the following original articles were prepared in the scope of this thesis.
Under the terms of the referred “Decreto-lei”, the author declares that he
afforded a major contribution to the conceptual design and technical execution
of the work, interpretation of the results and manuscript preparation of the
published articles included in the thesis.
This dissertation is constituted by the following papers submitted for
publications:
I. Hernán H. Tournour, Marcela A. Segundo, Luís M. Magalhães, Luísa
Barreiros, Jorge Queiroz, Luís M. Cunha. Valorization of grape pomace:
extraction of bioactive phenolics with antioxidant properties. (Submitted
for publication).
II. Hernán H. Tournour, Marcela A. Segundo, Luís M. Magalhães, Jorge
Queiroz, M. Beatriz P. P. Oliveira, Luís M. Cunha. Single and successive
oxidative stress factors applied to mechanically deboned chicken meat
(MDM): protective effect of grape pomace extract. (Submitted for
publication).
III. Hernán H. Tournour, Marcela A. Segundo, Luís M. Magalhães, Telmo J.
R. Fernandes, M. Beatriz P. P. Oliveira, Luís M. Cunha. Influence of
Portuguese grape pomace extracts on the oxidative stability, nutritional
and color characteristics of mechanically deboned chicken meat.
(Submitted for publication).
IV. Hernán H. Tournour, Marcela A. Segundo, Luís M. Magalhães, Anabela
S. G. Costa, Luís M. Cunha. Effect of “Touriga nacional” grape extract on
quality characteristics of mechanically deboned chicken meat kept under
frozen storage. (Submitted for publication).
V. Hernán H. Tournour, Luís M. Cunha, Luís M. Magalhães, Rui Costa
Lima, Marcela A. Segundo. Evaluation of the joint effect of the
incorporation of mechanically deboned meat and grape extract on the
formulation of chicken nuggets. (Submitted for publication).
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Moreover, the author declares that he has actively participated in the
preparation and writing of each paper, being actively engaged in the stages of
experimental design, sample preparation and evaluation, data collection,
analysis and interpretation of results.

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Acknowledgements
Here there is a small tribute to the institutions and all those people who in one
or in other way have brought knowledge, guidance, support and why not
friendship during this long journey that comprise a PhD course,
University of Porto, Faculty of Nutrition and Food Sciences (FCNAUP) and
Faculty of Sciences (FCUP) for accepting me as PhD student,
Faculty of Sciences-U.Porto (Lab. Of Food Quality and Preservation at the
Agrarian Campus in Vairão), Faculty of Pharmacy-U.Porto (Lab. of Applied
Chemistry and Lab. of Bromatology) and Instituto Superior de Engenharia-Porto
(Lab. "Grupo de Reação e Análises Químicas") for granting me access to
laboratories and facilities where this work was developed,
Erasmus Mundus Action 2 Strand 1 Lot 16 Argentina Eurotango2
(ET11D0009ER) for the financial support through a PhD scholarship,
Prof. Dr. Maria Daniel Vaz de Almeida, who during her functions as FCNAUP
director accepted and gave me the possibility to participate in this fruitful
experience as a PhD student,
Prof. Dr. Luís Cunha for his support, assistance, willingness, motivation, data
analysis assistance and his guidance during this journey of learning,
Prof. Dr. Marcela Segundo for her able and concise assistance, I really like to
thank her endless patience, scientific advices and mentorship too,
Prof. Dr. Jorge Queiroz for his supporting help during the samples selection and
provision,
Prof. Dr. Beatriz Oliveira for having made possible to work with her research
team in the Lab of Bromatology-FFUP,
Dr. Luís Magalhães for his accessible communication, having advised and
guided during all laboratory activities,
Dr. Luísa Barreiros for her help and support provided during the laboratorial
activities,
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MSc Anabela Costa and MSc Telmo Fernandes for all the help and support
during my laboratorial activities at REQUIMTE / Food Science Service,
All my colleagues from the different laboratories (REQUIMTE, Faculty of
Pharmacy, and Vairão) in which I developed my activities and experiences, I am
thankful for providing me a very comfortable atmosphere,
Miss Anabela Borges for her solidarity and kindness,
SenseTest staff, especially Eng. Rui Costa Lima, for having provided the place
in which to develop the activities regarding sensorial analyses,
Avicasal Poultry Industry and Quinta do Crasto wine farm for having supplied
the chicken meat samples and grape pomace, respectively,
My family, for strong bases and values that have managed to convey; and love,
that is the reason that everything worthwhile in life,
All my friends from Argentina and Portugal; life takes another sense when you
have their company and support,
God because nothing could be possible without His help,
To all above I would to express my sincerest gratitude, many thanks!

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