期刊
MEAT SCIENCE
卷 88, 期 1, 页码 179-183出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.12.022
关键词
Grape seed flour; Added dietary fibre; Antioxidant; Functional food; Frankfurter quality
资金
- Hacettepe University Research Center Office
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. (C) 2011 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据