Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

• Published in: International journal of food science & technology Vol. 59; no. 3; pp. 1591 - 1604
• Main Authors: Kęska, Paulina, Wójciak, Karolina, Stadnik, Joanna, Kluz, Maciej Ireneusz, Kačániová, Miroslava, Čmiková, Natália, Solska, Elżbieta, Mazurek, Katarzyna
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.03.2024
• Subjects: apple peels; Apple pomace; Apples; Cold storage; coliform bacteria; color; dose response; fatty acid composition; Fatty acids; food science; freeze drying; Fruits; functional food; lipid oxidation; Lipids; Meat; meat product; Meat products; monounsaturated fatty acids; Oxidation; pulp; saturated fatty acids; Stability analysis

Summary The present study analysed the effects of using freeze‐dried apple pomace, i.e. apple peel and pulp, as a component of meat products. The freeze‐dried apple pomace showed a dose‐dependent effect on the pH value of meat products; the pH was lower in products with freeze‐dried apple pomace. Th...