Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

Abstract

Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g⁻¹ Solid and 1.92 ml g⁻¹, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.

Keywords:

• buffalo meat
• apple pomace powder
• sausages
• in vitro glucose retardation index
• dietary fiber

Public Interest Statement

Mostly cull apples are used for the juice production which generates huge amounts of by-products. The utilization of apple pomace in foods like meat, which lack dietary fiber, can be beneficial to the consumers with respect to nutrition and cost wise. In addition to high dietary fiber content apple pomace has large functional properties which can be utilized in food industries in different food product formulations.

Competing interests

The authors declare no competing interest.

Acknowledgments

Authors are thankful to Rayees-Ul-Islam Department of PHET AMU and Saher Fatima Department of Agriculture Microbiology AMU for their cordial help in experimentation. Kaiser Younis is also grateful to University Grants Commission, Government of India for providing research fellowship.

Additional information

Funding

Funding. The authors received no direct funding for this research.

Notes on contributors

Kaiser Younis

Kaiser Younis is a research scholar in the Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Uttar Pradesh, India. His key research area is waste utilization of fruit wastage in meat science.

Saghir Ahmad

Saghir Ahmad is an assistant professor at Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Uttar Pradesh, India. His research area is Meat Preservation and Processing. He has published more than 40 research papers related his research area.