NDLI: Which is the best grape seed additive for frankfurters: extract, oil or flour?

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Özvural, Emin Burçin Vural, Halil
Spatial Coverage	Turkey
Description	Country affiliation: Turkey Author Affiliation: Özvural EB ( Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, 18100, Merkez, Cankiri, Turkey.)
Abstract	BACKGROUND: Grape seed products (winery by-products) are valuable vegetable sources to enhance the quality of meat products. In this study, 21 treatments of frankfurters, in three different groups, including 0%, 0.01%, 0.03%, 0.05%, 0.1%, 0.3% and 0.5% grape seed extract (GSE), 0%, 1%, 2%, 4%, 6%, 8% and 10% grape seed oil (GSO), and 0%, 0.5%, 1%, 2%, 3%, 4% and 5% grape seed flour (GSF) were produced in order to compare the differences among them during refrigerated storage for 90 days. RESULTS: Increasing the level of GSO made the frankfurters lighter in color (P < 0.05). Lipid oxidation of all the 21 frankfurters were under the limit of deterioration (2.0 mg malonaldehite kgâ»¹ treatment) during 90 days' storage. However, increasing the amount of additives (GSE, GSO and GSF) led to a decrease in overall acceptability for each group. According to the general comparison of the three frankfurter groups in terms of lipid oxidation, TBARS (thiobarbituric acid reactive substances) values of the frankfurters including GSE and GSF were found to be similar, but the frankfurters containing GSO exhibited the highest lipid oxidation (P < 0.05). While the products including GSE were the most acceptable group in terms of overall acceptability, the group produced with GSF received the lowest points (P < 0.05). CONCLUSION: Although the three grape seed products have partially undesirable effects on the sensory characteristics of the frankfurters, all these additives showed different positive influences in the production of frankfurters. The results showed that the group of frankfurters including GSE was the best of three different groups of products due to the lipid oxidation and overall acceptability results.
File Format	HTM / HTML
ISSN	00225142
Issue Number	4
Volume Number	94
e-ISSN	10970010
Journal	Journal of the Science of Food and Agriculture
Language	English
Publisher	Wiley
Publisher Date	2014-03-15
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Agriculture Antioxidants Chemistry Food Preservatives Food Quality Food, Fortified Analysis Grape Seed Extract Meat Products Vitis Administration & Dosage Economics Chemical Phenomena Dietary Fats Adverse Effects Food Preferences Food Storage Food-processing Industry Humans Industrial Waste Lipid Peroxidation Pigmentation Plant Oils Refrigeration Seeds Sensation Turkey Wine Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science

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