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

---

Copy For Citation

Ozvural E. B., VURAL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.4, pp.792-797, 2014 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 94 Issue: 4
• Publication Date: 2014
• Doi Number: 10.1002/jsfa.6442
• Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.792-797
• Hacettepe University Affiliated: Yes

Abstract

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.