Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages
Abstract
:1. Introduction
2. Materials and Methods
2.1. Apple Pomace Powder Preparation
2.2. Sausage Preparation
2.3. pH
2.4. Cooking Yield Measurement
2.5. Water Holding Capacity Analysis
2.6. Proximate Composition
2.7. Color Measurements
2.8. Texture Profile Analysis
2.9. Antioxidant Activity
2.10. Total Phenolic Evaluation
2.11. Microbiological Analysis
2.12. Sensory Evaluation
2.13. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition
3.2. Water Holding Capacity
3.3. Cooking Yield
3.4. pH Value
3.5. Antioxidant Activity
3.6. Color
3.7. Texture Profile Analysis
3.8. Microbiological Analysis
3.9. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Value |
---|---|
Moisture Content (%) | 8.91 |
Fat Content (%) | 2.45 |
Protein Content (%) | 2.06 |
Ash Content (%) | 2.16 |
Dietary Fiber Content (%) | 21.00 |
L | 76.65 |
a | 7.22 |
b | 17.81 |
pH | 5.29 |
Ingredients | Treatments | |||
---|---|---|---|---|
Control | T1 | T2 | T3 | |
Turkey breast meat | 50 | 47 | 45 | 42 |
Turkey skin | 30 | 30 | 30 | 30 |
Ice water | 20 | 20 | 20 | 20 |
Apple pomace powder | - | 3 | 5 | 8 |
Total | 100 | 100 | 100 | 100 |
Curing salt | 1.6 | 1.6 | 1.6 | 1.6 |
Isolated soy protein | 1.5 | 1.5 | 1.5 | 1.5 |
Sugar | 0.5 | - | - | - |
Treatments | Moisture Content (%) | Protein Content (%) | Fat Content (%) | Ash Content (%) | WHC (%) | Cooking Yield (%) | ABTS (mg TE/g) | DPPH (mg TE/g) |
---|---|---|---|---|---|---|---|---|
Control | 70.93 ± 1.14 a | 16.87 ± 0.87 a | 9.98 ± 0.68 | 2.32 ± 0.09 a | 75.93 ± 0.75 | 97.11 ± 0.55 | 2.53 ± 0.14 d | 4.00 ± 0.43 c |
T1 | 70.32 ± 0.79 a | 15.35 ± 0.64 b | 10.11 ± 0.40 | 1.87 ± 0.07 b | 74.03 ± 2.1 | 96.71 ± 1.02 | 2.97 ± 0.18 c | 6.09 ± 0.11 b |
T2 | 70.87 ± 0.15 a | 14.88 ± 0.75 b,c | 10.36 ± 0.61 | 2.02 ± 0.12 b | 75.13 ± 2.53 | 96.07 ± 0.50 | 3.61 ± 0.18 b | 6.37 ± 0.13 b |
T3 | 68.67 ± 0.16 b | 13.89 ± 0.66 c | 10.51 ± 0.12 | 1.95 ± 0.06 b | 76.40 ± 1.49 | 96.48 ± 1.21 | 4.06 ± 0.33 a | 7.02 ± 0.02 a |
Time of Storage [Days] | Treatments | |||
---|---|---|---|---|
Control | T1 | T2 | T3 | |
pH | ||||
0 | 5.80 ± 0.01 a | 5.63 ± 0.02 b,c | 5.50 ± 0.02 d | 5.34 ± 0.02 e |
3 | 5.83 ± 0.02 a | 5.68 ± 0.02 b | 5.51 ± 0.02 d | 5.35 ± 0.01 e |
5 | 5.85 ± 0.03 a | 5.67 ± 0.01 b | 5.51 ± 0.01 d | 5.36 ± 0.01 e |
7 | 5.85 ± 0.06 a | 5.59 ± 0.02 c | 5.49 ± 0.04 d | 5.31 ± 0.01 e |
L | ||||
0 | 84.29 ± 1.26 a | 78.18 ± 0.67 b,c | 79.69 ± 1.18 b | 76.50 ± 0.48 c,d |
3 | 80.11 ± 0.59 b | 75.27 ± 0.36 d,e | 76.0 ± 0.43d d | 73.53 ± 0.47 e |
5 | 76.63 ± 0.37 c,d | 71.30 ± 0.84 f | 71.02 ± 1.18 f | 69.76 ± 0.36 f |
7 | 76.26 ± 0.45 c,d | 71.35 ± 0.36 f | 70.86 ± 0.30 f | 69.38 ± 0.17 f |
a | ||||
0 | 5.87 ± 0.39 b,c | 4.73 ± 0.09 d,e,f | 4.43 ± 0.21 e,f | 4.31 ± 0.01 f |
3 | 5.87 ± 0.03 b,c | 4.81 ± 0.22 d,e,f | 4.24 ± 0.13 f | 4.35 ± 0.10 f |
5 | 6.27 ± 0.07 a,b | 5.23 ± 0.26 c,d | 5.030.44 d,e | 4.80 ± 0.23 d,e,f |
7 | 6.65 ± 0.22 a | 5.24 ± 0.16 c,d | 4.81 ± 0.09 d,e,f | 4.79 ± 0.19 d,e,f |
b | ||||
0 | 20.91 ± 1.79 a | 17.40 ± 0.55 c,d | 17.48 ± 0.50 c,d | 18.24 ± 0.81 b,c |
3 | 20.2 ± 0.80 a,b | 16.35 ± 0.55 c,d | 16.93 ± 0.72 c,d | 17.59 ± 0.20 c,d |
5 | 17.9 ± 0.86 c | 15.6 ± 0.69 d | 15.36 ± 0.72 d | 16.42 ± 0.13 c,d |
7 | 17.43 ± 0.90 c,d | 15.43 ± 0.30 d | 16.24 ± 0.28 c,d | 16.7 ± 0.37 c,d |
Time of Storage [Days] | Treatments | |||
---|---|---|---|---|
Control | T1 | T2 | T3 | |
Hardness [N] | ||||
0 | 76.73 ± 10.64 a,b,c | 66.17 ± 4.61 b,c | 64.37 ± 1.53 b,c | 59.7 ± 6.04 c |
3 | 71.7 ± 6.77 a,b,c | 65.5 ± 2.61 b,c | 67.5 ± 9.85 a,b,c | 62.7 ± 1.85 c |
5 | 80.5 ± 7.30 a,b | 66.57 ± 1.86 b,c | 67.37 ± 8.88 a,b,c | 61.73 ± 4.85 c |
7 | 84.93 ± 4.65 a | 63.23 ± 4.70 b,c | 68.87 ± 3.35 a,b,c | 63.43 ± 0.49 b,c |
Springiness [mm] | ||||
0 | 0.78 ± 0.00 a,b,c,d | 0.61 ± 0.03 a,b,c,d | 0.57 ± 0.03 b,c,d | 0.48 ± 0.03 c,d |
3 | 0.79 ± 0.03 a,b,c,d | 0.74 ± 0.16 a,b,c,d | 0.84 ± 0.14 a,b,c | 0.53 ± 0.02 c,d |
5 | 0.87 ± 0.08 a,b | 0.85 ± 0.12 a,b | 0.80 ± 0.17 a,b | 0.92 ± 0.00 a |
7 | 0.84 ± 0.07 a,b,c | 0.80 ± 0.21 a,b,c | 0.83 ± 0.16 a,b,c | 0.58 ± 0.08 b,c,d |
Cohesiveness [-] | ||||
0 | 0.29 ± 0.01 a,b | 0.24 ± 0.01 d,e,f | 0.23 ± 0.01 e,f | 0.20 ± 0.01 f |
3 | 0.27 ± 0.03 a,b,c,d | 0.25 ± 0.02 c,d,e | 0.25 ± 0.00 c,d,e | 0.24 ± 0.01 d,e,f |
5 | 0.28 ± 0.01 a,b,c | 0.26 ± 0.01 a,b,c,d,e | 0.26 ± 0.02 a,b,c,d,e | 0.25 ± 0.01 c,d,e |
7 | 0.30 ± 0.01 a | 0.27 ± 0.02 a,b,c,d | 0.25 ± 0.02 b,c,d,e | 0.24 ± 0.01 c,d,e,f |
Gumminess [Nm] | ||||
0 | 22.53 ± 3.60 a,b,c | 15.79 ± 1.70 d,e | 14.75 ± 0.41 d,e | 12.07 ± 1.07 e |
3 | 19.22 ± 2.52 a,b,c,d | 16.32 ± 0.45 d,e | 16.79 ± 2.53 c,d,e | 14.97 ± 1.07 d,e |
5 | 23.02 ± 2.91 a,b | 16.92 ± 0.39 c,d,e | 17.56 ± 3.59 b,c,d,e | 15.25 ± 1.61 d,e |
7 | 25.19 ± 1.43 a | 17.04 ± 1.38 b,c,d,e | 17.64 ± 2.18 b,c,d,e | 15.39 ± 0.45 d,e |
Chewiness [N] | ||||
0 | 17.61 ± 2.89 a,b | 9.68 ± 1.27 c,d | 8.45 ± 0.31 c,d | 5.78 ± 0.32 d |
3 | 15.16 ± 1.87 a,b,c | 12.18 ± 2.76 b,c,d | 14.01 ± 2.65 a,b,c | 8.02 ± 0.82 c,d |
5 | 20.26 ± 4.18 a | 14.45 ± 2.05 a,b,c | 14.22 ± 4.80 a,b,c | 14.02 ± 1.49 a,b,c |
7 | 21.06 ± 2.24 a | 13.46 ± 2.79 a,b,c,d | 14.83 ± 4.32 a,b,c | 8.92 ± 0.87 c,d |
Time of Storage [Days] | Treatments | |||
---|---|---|---|---|
Control | T1 | T2 | T3 | |
0 | 2.6 × 103 ± 0.02 a | 1.7 × 103 ± 0.03 b | 1.3 × 103 ± 0.01 b,c | 9.0 × 102 ± 0.001 c |
7 | 2.06 × 104 ± 0.04 a | 1.15 × 104 ± 0.08 b | 0.89 × 104 ± 0.01 c | 0.75 × 104 ± 0.08 c |
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Koishybayeva, A.; Korzeniowska, M. Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages. Foods 2024, 13, 2807. https://doi.org/10.3390/foods13172807
Koishybayeva A, Korzeniowska M. Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages. Foods. 2024; 13(17):2807. https://doi.org/10.3390/foods13172807
Chicago/Turabian StyleKoishybayeva, Aigerim, and Malgorzata Korzeniowska. 2024. "Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages" Foods 13, no. 17: 2807. https://doi.org/10.3390/foods13172807