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Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage
- Feng, Xi, Sebranek, Joseph G., Lee, Hyun Yong, Ahn, Dong Uk
- Meat science 2016 v.121 pp. 285-291
- alcohols, batters, celery, cohesion, curing agents, hot dogs, lipid peroxidation, lipids, meat, oxidation, pH, red wines, sensory properties, vegetable juices
- 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.