| Title: | Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage |
| Author(s): | Feng X; Sebranek JG; Lee HY; Ahn DU; |
| Address: | "Department of Animal Science, Iowa State University, Ames, IA 50010, United States. Department of Animal Science, Iowa State University, Ames, IA 50010, United States. Electronic address: duahn@iastate.edu" |
| DOI: | 10.1016/j.meatsci.2016.06.027 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| 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" |
| Keywords: | Animals Apium/chemistry Color Food Additives/analysis *Food Handling Food Quality Fruit and Vegetable Juices Hydrogen-Ion Concentration Lipid Metabolism Meat Products/*analysis Powders Swine *Taste Volatile Organic Compounds/analysis Wine/*analysis Frankf; |
| Notes: | "MedlineFeng, Xi Sebranek, Joseph G Lee, Hyun Yong Ahn, Dong Uk eng England 2016/07/09 Meat Sci. 2016 Nov; 121:285-291. doi: 10.1016/j.meatsci.2016.06.027. Epub 2016 Jun 27" |
