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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.