Gracey Peter, Padilla-Zakour Olga I, Tako Elad
Department of Food Science Cornell University Ithaca New York USA.
Food Sci Nutr. 2025 Sep 12;13(9):e70955. doi: 10.1002/fsn3.70955. eCollection 2025 Sep.
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% ) and assessed its effects on sensory attributes, texture, color, and cooking performance.
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.
No significant differences ( > 0.05) were found in sensory attributes or consumer preference among treatments. Texture analyses also showed no significant variation ( > 0.05). There were significant differences ( < 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.
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.
苹果渣是苹果加工的副产品，全球每年产生超过400万吨的废弃物。其高含水量和有机负荷引发了环境问题，而处理这些废弃物会产生经济成本。然而，苹果渣富含膳食纤维、抗氧化剂和微量营养素，具有作为功能性成分来提高食品营养品质的潜力。本研究评估了将冻干苹果渣以两种添加水平（10%和20%）添加到牛肉丸子中的可行性，并评估其对感官特性、质地、颜色和烹饪性能的影响。
将来自科特兰、帝国和红富士三个苹果品种的果渣进行24小时冻干，并分析其多酚和纤维含量。然后将复水后的果渣以10%和20%的添加率添加到80%瘦肉率的牛肉中。对肉丸的质地、颜色和近似成分进行评估。由104名未经训练的消费者组成的感官评价小组对香气、质地、味道和总体喜好进行评价。数据采用弗里德曼双向分析法进行分析。
各处理组在感官特性或消费者偏好方面未发现显著差异（>0.05）。质地分析也未显示出显著差异（>0.05）。肉丸内部颜色之间存在显著差异（<0.05）。20%添加率处理组在烹饪后和冷藏1天后的烹饪产率最低。
结果支持在不影响感官可接受性的情况下，将高达20%的苹果渣添加到肉制品中的可行性。苹果渣为增值肉类应用提供了一种高纤维、可持续的成分选择。未来的研究应探索更广泛的应用和潜在的健康益处。
