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

Çilem Purma Adıbelli, Meltem serdaroglu

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.

Keywords


Apricot; sausge; frankfurter; meat products; dietary fibre

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DOI: https://doi.org/10.24925/turjaf.v5i3.281-288.996

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

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