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

Authors

  • Çilem Purma Adıbelli Istanbul Directorate of Provincial Food Agriculture and Livestock- Caddebostan Distrct, 34728 Kadıköy/Istanbul
  • Meltem serdaroglu Food Engineering Department, Engineering faculty, Ege University, 35100 Bornova/Izmir,

DOI:

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

Keywords:

Apricot, sausge, frankfurter, meat products, dietary fibre

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.

Author Biography

Meltem serdaroglu, Food Engineering Department, Engineering faculty, Ege University, 35100 Bornova/Izmir,

Food Engineering Department

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Published

30.03.2017

How to Cite

Purma Adıbelli, Çilem, & serdaroglu, M. (2017). Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing. Turkish Journal of Agriculture - Food Science and Technology, 5(3), 281–288. https://doi.org/10.24925/turjaf.v5i3.281-288.996

Issue

Vol. 5 No. 3 (2017)

Section

Food Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.