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

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dc.contributor.authorÇilem Purma Adıbelli
dc.contributor.authorMeltem Serdaroğlu
dc.date.accessioned2019-10-26T19:54:03Z
dc.date.available2019-10-26T19:54:03Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.abstractIn 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.en_US
dc.identifier.endpage288en_US
dc.identifier.issn2148-127X
dc.identifier.issue3en_US
dc.identifier.startpage281en_US
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TWpjMk1ESXlNZz09
dc.identifier.urihttps://hdl.handle.net/11454/14043
dc.identifier.volume5en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGıda Bilimi ve Teknolojisien_US
dc.subjectZiraaten_US
dc.subjectOrtak Disiplinleren_US
dc.titleQuality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processingen_US
dc.typeArticleen_US

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