Effect of apple pomace powders on the physicochemical characteristics and amino acid profile of cooked sausages

This study investigated the effects of incorporating apple pomace powder from 3 apple varieties (Aidared, Simirenko, and Golden Delicious) at two inclusion levels (3% and 5%) on the physicochemical properties and amino acid composition of cooked sausages. Results showed that apple pomace powders significantly influenced moisture, protein, fat, ash content, water holding capacity (WHC), water binding capacity (WBC), and fat retention capacity (FRC). Notably, 3% Golden Delicious apple pomace powder (CSG3) enhanced WHC and FHC most effectively, while 5% Simirenko apple pomace powder (CSS5) resulted in the highest protein content (41,3±0,58%). Apple pomace powder inclusion also increased the pH of sausages and positively affected the amino acid profile, with improvements in lysine, valine, phenylalanine, and alanine levels. The type and concentration of apple pomace powder influenced the enhancement of both nutritional and functional attributes. These findings suggest that apple pomace powder can be utilized as a functional ingredient in sausage formulations to improve nutritional quality and functional performance.

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