Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.36, sa.4, ss.291-297, 2012 (SCI-Expanded)
The effect of addition of grape seed extract on the quality properties of frankfurters was studied. Frankfurters were produced with incorporation of grape seed extract at 0.01, 0.03, 0.05, 0.1, 0.3 and 0.5% concentrations and compared with the control. The moisture, fat, pH and color values of frankfurters were found significantly different (P < 0.05). The results showed that increasing the level of grape seed extract in frankfurters decreased the 2-thiobarbituric acid (TBA) values of the products, probably due to the high antioxidant content. There were usually slight but significant differences (P < 0.05) in the texture parameters, except springiness, among the treatments. Sensory evaluation indicated that frankfurters containing 0.01, 0.03, 0.05 and 0.1% grape seed extract were as acceptable as the control (P > 0.05) at the beginning of storage according to the overall acceptability, but frankfurters containing 0.3 and 0.5% grape seed extract were found less acceptable (P < 0.05). PRACTICAL APPLICATIONS Grape seed extract is a material that contains high amounts of the antioxidative substances of grape, particularly oligomeric proanthocyanidins. In this study, grape seed extract was utilized in frankfurters, which are widely consumed fast-food product. The effects of grape seed extract on the products were determined by physical, chemical and sensory analyses, and the results were discussed.