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Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2017 / Cilt: 5 - Sayı: 3

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Çilem Purma ADIBELLİ
Meltem SERDAROĞLU
Pages
281–288
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated.
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Key Findings & Data:Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP.
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Conclusion & Impact:The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

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Cite This Article

ADIBELLİ, Ç. P., SERDAROĞLU, M. (2017). Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 5 - Sayı: 3, 281–288. https://ajindex.com/articles/331573

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