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Significant differences (P\u2009&lt;\u20090.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P\u2009&lt;\u20090.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120\u2009mg\/kg and mechanically deboned chicken meat up to 15\u2009g\/100\u2009g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.<\/jats:p>","DOI":"10.1177\/1082013216661860","type":"journal-article","created":{"date-parts":[[2017,2,7]],"date-time":"2017-02-07T08:08:39Z","timestamp":1486454919000},"page":"328-337","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":6,"title":["Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets"],"prefix":"10.1177","volume":"23","author":[{"given":"Hern\u00e1n H","family":"Tournour","sequence":"first","affiliation":[{"name":"LAQV, REQUIMTE\/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal"},{"name":"Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal"}]},{"given":"Lu\u00eds M","family":"Cunha","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE\/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal"},{"name":"GreenUP\/CITAB-UP, DGAOT, Faculty of Sciences, University of Porto, Vila do Conde, Portugal"}]},{"given":"Lu\u00eds M","family":"Magalh\u00e3es","sequence":"additional","affiliation":[{"name":"UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal"}]},{"given":"Rui C","family":"Lima","sequence":"additional","affiliation":[{"name":"Sense Test, Lda., Vila Nova de Gaia, Portugal"}]},{"given":"Marcela A","family":"Segundo","sequence":"additional","affiliation":[{"name":"UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2017,2,6]]},"reference":[{"key":"bibr1-1082013216661860","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2011.02.010"},{"key":"bibr2-1082013216661860","unstructured":"AOAC. 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