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- W2466014271 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." @default.
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- W2466014271 date "2016-11-01" @default.
- W2466014271 modified "2023-10-14" @default.
- W2466014271 title "Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage" @default.
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- W2466014271 doi "https://doi.org/10.1016/j.meatsci.2016.06.027" @default.
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