The effect of adding dried waste produced from red grape juice processing (Vitis vinifera L. var. Siahe sardasht) on physico-chemical parameters and functional properties of beef sausage

The aim of this study was to determine the effect of different levels (0, 2& 1%)of dried waste of the red grape juice’s processing as a functional ingredient on the physicochemical parameters and functional properties of beef sausage. For this purpose, physic-chemical analysis including measurement of moisture, protein, fat, carbohydrate, pH and calorie content were carried out. Then, samples from the point of functional properties including Water Holding Capacity (WHC), Expressible Moisture Content (EMC) and cooking loss were evaluated. The results showed that the addition of dried waste from the processing of red grape has no significant effect on physic-chemical properties of samples except for ash and pH (p> 0.05) and improved the functional properties through a significant increase in WHC, the reducing EMC and cooking loss in sample. Pearson correlation coefficients indicate a direct relationship between cooking loss and EMC and a reverse relationship between these two factors with WHC. Therefore, the use of the red grape dried waste as a rich source of fiber may improve the properties of technology, functional andnutritionalvalue ofthesausage.