title: Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage.
abstract: The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% (v/w) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation.
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
authors.forename: Xi
authors.initials: X
authors.lastname: Feng
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
authors.forename: Joseph G
authors.initials: JG
authors.lastname: Sebranek
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
authors.forename: Hyun Yong
authors.initials: HY
authors.lastname: Lee
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50010, United States. Electronic address: duahn@iastate.edu.
authors.forename: Dong Uk
authors.initials: DU
authors.lastname: Ahn
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry; D003116:Color; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D000067030:Fruit and Vegetable Juices; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis*; D011208:Powders; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D005503:Food Additives; D011208:Powders; D055549:Volatile Organic Compounds
keywords: Frankfurters; Lipid/protein oxidation; Principal component analysis; Red wine; Sensory characteristics; Texture profiles; Volatiles