title: Which is the best grape seed additive for frankfurters: extract, oil or flour?
abstract: BACKGROUND
  Grape 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 90 days.
  
  
  RESULTS
  Increasing the level of GSO made the frankfurters lighter in color (P < 0.05). Lipid oxidation of all the 21 frankfurters were under the limit of deterioration (2.0 mg malonaldehite kg⁻¹ treatment) during 90 days' storage. However, increasing the amount of additives (GSE, GSO and GSF) led to a decrease in overall acceptability for each group. According to the general comparison of the three frankfurter groups in terms of lipid oxidation, TBARS (thiobarbituric acid reactive substances) values of the frankfurters including GSE and GSF were found to be similar, but the frankfurters containing GSO exhibited the highest lipid oxidation (P < 0.05). While the products including GSE were the most acceptable group in terms of overall acceptability, the group produced with GSF received the lowest points (P < 0.05).
  
  
  CONCLUSIONS
  Although the three grape seed products have partially undesirable effects on the sensory characteristics of the frankfurters, all these additives showed different positive influences in the production of frankfurters. The results showed that the group of frankfurters including GSE was the best of three different groups of products due to the lipid oxidation and overall acceptability results.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, 18100, Merkez, Cankiri, Turkey.
authors.forename: Emin Burçin
authors.initials: EB
authors.lastname: Özvural
authors.forename: Halil
authors.initials: H
authors.lastname: Vural
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000737:chemistry* / Q000191:economics; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000009:adverse effects / Q000191:economics; D005518:Food Preferences; D005520:Food Preservatives / Q000009:adverse effects / Q000737:chemistry* / Q000191:economics; D063427:Food Quality; D061353:Food Storage; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D005525:Food-Processing Industry / Q000191:economics; D056604:Grape Seed Extract / Q000009:adverse effects / Q000737:chemistry* / Q000191:economics; D006801:Humans; D007220:Industrial Waste / Q000191:economics; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000191:economics; D010858:Pigmentation; D010938:Plant Oils / Q000009:adverse effects / Q000737:chemistry / Q000191:economics; D012034:Refrigeration; D012639:Seeds / Q000737:chemistry; D012677:Sensation; D014421:Turkey; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000191:economics
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D005520:Food Preservatives; D056604:Grape Seed Extract; D007220:Industrial Waste; D010938:Plant Oils
keywords: frankfurter; grape seed extract; grape seed flour; grape seed oil