Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage
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- 作者：Xi Feng ; Joseph G. Sebranek ; Hyun Yong Lee ; Dong Uk Ahn ; duahn@iastate.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Frankfurters ; Red wine ; Texture profiles ; Lipid/protein oxidation ; Volatiles ; Sensory characteristics ; Principal component analysis
- 刊名：Meat Science
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：121
- 期：Complete
- 页码：285-291
- 全文大小：401 K
文摘
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The qualities of frankfurters addition of red wine were investigated.
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Pre-converted vegetable juice powders can replace conventional cured agents.
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5% red wine decreased lipid/protein oxidation and introduced new volatiles.
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Excessive addition of wine (10%) produced negatively effect on frankfurters.