Effect of grape seed extract on quality of raw-cooked meat products
Keywords:grape seed, extract, SpiÅ¡ franfurter, oxidative stability, sensory quality
In the present study we aimed to evaluate the oxidative stability of Spiš frankfurters after application of grape seeds extracts (Blauburger + Cabernet Sauvignon and Danube) in amount of 10 mL.kg-1 during 12 days of their storage at 4 °C. Sensory evaluation of Spiš frankfurters was carried out after 4 days of storage by 6-point ranking system (Surface appearance and color, appearance and color when cut, texture, aroma and flavor). It was found that sensory quality of Spiš frankfurters was not significantly (p >0.05) affected by application of grape seed extracts. Oxidation stability of Spiš frankfurters after 12 days of storage at 4 °C was positively influenced (p ≤0.05) only in the group with addition of extract made from grape seed Blauburger +Cabernet Sauvignon. This may probably related with the higher antioxidant activity of extract of this variety (100.5%) compared to an extract made from grape seed variety of Danube (55.8%). Also, it was not found significant differences (p >0.05) of antioxidant activity between extract made from grape seeds variety Danube compared with the control group.
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