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

• DOI: 10.1111/ijfs.16908
• Publication Date: 2024-01-16T06:23:06Z
• Authors: Paulina Kęska; Karolina Wójciak; Joanna Stadnik; Maciej Ireneusz Kluz; Miroslava Kačániová; Natália Čmiková; Elżbieta Solska; Katarzyna Mazurek
• Keywords: Pomace; Flesh; TBARS; Lipid Oxidation

Summary The present study analysed the effects of using freeze‐dried apple pomace, i.e. peel and pulp, as a component meat products. pomace showed dose‐dependent effect on pH value products; was lower in products with pomace. addition increased brightness parameter ( L* ) baked decreased proportion redness a* ). plant also during refrigerated storage use 0.5% or 1% flesh most effective inhibiting lipid oxidative changes products, wherein TBARS index reduced by 47.5% 39.04%, respectively, 15th day storage. affected fatty acid profile A higher saturated content recorded containing (M05 < S05 S1). monounsaturated level variants flesh. Considering microbiological increase bacterial an coliform were observed.