Faculty of Engineering, Food Engineering Department 06800, Hacettepe University, Beytepe, Ankara, Turkey.
Meat Sci. 2011 May;88(1):179-83. doi: 10.1016/j.meatsci.2010.12.022. Epub 2010 Dec 22.
In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5, 1, 2, 3, 4, and 5%) and the effects occurred on physical, nutritional and sensory characteristics of the products were investigated. The colour values (L*, a* and b*) of frankfurters generally decreased (p < 0.05) on account of the increasing amount of GSF. The utilization of this flour also led to a decline in the oxidation level of the products (p < 0.05), probably due to its antioxidant content. The increment of GSF in the frankfurters enhanced the protein, total dietary fibre and water holding capacity of the treatments (p < 0.05). Although the level of GSF above 0.5% reduced overall acceptability, the frankfurters containing the level up to 2% received scores above the average. The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved by the study, but further research is necessary to improve palatability of the products.
本研究以葡萄酒副产物制得的葡萄籽粉（GSF）为原料，将其分别以 0、0.5、1、2、3、4 和 5%的七种浓度添加到法兰克福肠中，考察其对产品物理、营养和感官特性的影响。由于 GSF 用量的增加，法兰克福肠的颜色值（L*、a和 b）普遍降低（p < 0.05）。该面粉的使用也导致产品氧化程度下降（p < 0.05），可能是由于其含有抗氧化剂。法兰克福肠中 GSF 的增加提高了处理品的蛋白质、总膳食纤维和持水能力（p < 0.05）。尽管 GSF 含量超过 0.5%会降低整体可接受性，但含有 2%以下 GSF 的法兰克福肠得分均高于平均值。本研究成功地将葡萄酒副产物应用于生产更健康、更具功能性的法兰克福肠，但仍需要进一步研究以改善产品的口感。
