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

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

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Faculty of Engineering, Food Engineering Department 06800, Hacettepe University, Beytepe, Ankara, Turkey.


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.

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