Effect of grape seed extract on quality of raw-cooked meat products


  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Lenka Trembecká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Andrea Mendelova Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Tkáčová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Czako Chateau Malanta, Agátová 28, 95101, Nitrianske Hrnčiarovce
  • Tomáš Tóth Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra




grape seed, extract, Spiš franfurter, oxidative stability, sensory quality


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.


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How to Cite

Bobko, M. ., Haščí­k, P. ., Kročko, M. ., Trembecká, L. ., Mendelova, A. ., Tkáčová, J. ., Czako, P. ., & Tóth, T. . (2017). Effect of grape seed extract on quality of raw-cooked meat products. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 517–521. https://doi.org/10.5219/797

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