The effect of barberry (Berberis vulgaris L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters

In the study, three different ratios (0.75%, 1.5%, and 3.0%) of Berberis vulgaris (BV) extract were used in the production of chicken frankfurters. The group containing carmine and the group without a colorant was evaluated as control. The use of the extract showed a significant effect on pH and TBARS values (p < .01). Total phenolic content and antiradical activity increased depending on the increasing rate of BV extract (p < .05). While the group with carmine had the lowest L* and b* values in the color of the samples, the samples with extract had higher a* values than the frankfurters without colorant (p < .05). The samples with the extract had higher color scores than the control group without colorant. However, the use of extract caused an increase in acidic taste (p < .05). The barberry extract resulted in a decrease in hexanal and an increase in some sulphur compounds and terpenes (p < .05).