期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2017
卷号：11
期号：1
页码：517-521
DOI：10.5219/797
语种：English
出版社：Association HACCP Consulting
摘要：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.
其他摘要：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.
