Abstract: The objective of this study was to evaluate the effect of fermented blueberry juice (FBJ) on the oxidative stability and sensory analysis of frankfurters. The thiobarbituric acid reactive substances (TBARS) level, total protein carbonyl content, color, pH, texture properties and sensory evaluation of frankfurters with various amounts (2%, 4%, 6%) of FBJ were investigated. The results showed that the addition of FBJ could significantly inhibit the oxidation of lipids and proteins, and its effect was better than that of 0.05% sodium D-isoascorbate (P < 0.05) at the late storage stage. Frankfurters with FBJ had significantly higher a* and b* values but significantly reduced hardness when compared to the control (P < 0.05). Yet, there was no significant difference in elasticity (P > 0.05). Using electronic nose and sensory evaluation, the flavor of frankfurters with FBJ was clearly discriminated from that of the control; the sensory quality of frankfurters with FBJ was better than that of the control, and the highest sensory score was obtained with addition of 4% FBJ. This experiment confirmed that FBJ had good antioxidant properties, and could effectively inhibit the oxidation of lipids and proteins and improve the sensory quality of frankfurters.

Key words: fermented blueberry juice, frankfurter, lipid oxidation, protein oxidation, sensory evaluation