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

Ozvural E. B., VURAL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.4, ss.792-797, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6442
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.792-797
  • Hacettepe Üniversitesi Adresli: Evet

Özet

BACKGROUNDGrape 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 90days.