Introduction: Apple pomace (AP), a byproduct of apple processing, generates over 4 million tons of global waste annually. Its high moisture content and organic load pose environmental concerns, while disposal imposes financial costs. However, AP is rich in dietary fiber, antioxidants, and micronutrients, offering potential as a functional ingredient to enhance the nutritional quality of food products. This study evaluated the feasibility of incorporating freeze-dried AP into beef meatballs at two levels (10% and 20% w/w) and assessed its effects on sensory attributes, texture, color, and cooking performance.
Methods: Pomace from three apple varieties-Cortland, Empire, and Red Delicious-was freeze-dried for 24 h and analyzed for polyphenol and fiber content. The rehydrated pomace was then added to 80% lean beef at 10% and 20% inclusion rates. Meatballs were evaluated for texture, color, and proximate composition. A sensory panel of 104 untrained consumers assessed aroma, texture, taste, and overall preference. Data were analyzed using Friedman's two-way analysis.
Results: No significant differences (p > 0.05) were found in sensory attributes or consumer preference among treatments. Texture analyses also showed no significant variation (p > 0.05). There were significant differences (p < 0.05) between the internal colors of the meatballs. The 20% inclusion treatment had the lowest cooking yield both post-cooking and after 1 day of refrigerated storage.
Significance: Results support the feasibility of incorporating up to 20% apple pomace into meat products without compromising sensory acceptability. AP offers a high-fiber, sustainable ingredient option for value-added meat applications. Future studies should explore broader applications and potential health benefits.
Keywords: apple pomace; fiber; polyphenols; processed meat; sensory analysis.
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