Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Meat Sci. 2011 May;88(1):179-83. doi: 10.1016/j.meatsci.2010.12.022. Epub 2010 Dec 22.


In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5, 1, 2, 3, 4, and 5%) and the effects occurred on physical, nutritional and sensory characteristics of the products were investigated. The colour values (L*, a* and b*) of frankfurters generally decreased (p < 0.05) on account of the increasing amount of GSF. The utilization of this flour also led to a decline in the oxidation level of the products (p < 0.05), probably due to its antioxidant content. The increment of GSF in the frankfurters enhanced the protein, total dietary fibre and water holding capacity of the treatments (p < 0.05). Although the level of GSF above 0.5% reduced overall acceptability, the frankfurters containing the level up to 2% received scores above the average. The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved by the study, but further research is necessary to improve palatability of the products.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cattle
  • Food Handling / methods*
  • Functional Food
  • Lipid Metabolism*
  • Meat Products*
  • Nutritive Value
  • Oxidation-Reduction
  • Plant Preparations / chemistry
  • Seeds / chemistry*
  • Vitis / chemistry*


  • Plant Preparations