Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages
Koishybayeva A. Korzeniowska M.
September 2024Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2024#13Issue 17
The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.
apple pomace , cooked sausages , functional food , physico-chemical properties , texture profile analysis
Text of the article Перейти на текст статьи
Department of Food Technology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, 50-375, Poland
Department of Food Technology
Department of Functional Food Products Development
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026