Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach

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dc.contributor.authorThangavelu, Karthikeyan P.
dc.contributor.authorTiwari, Brijesh
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorMcDonnell, Ciara K.
dc.contributor.authorÁlvarez, Carlos
dc.contributor.funderTeagascen
dc.date.accessioned2022-10-19T15:14:04Z
dc.date.available2022-10-19T15:14:04Z
dc.date.issued2021-12-20
dc.date.updated2022-10-19T15:05:55Z
dc.description.abstractThe ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response surface-mixture design approach. Sausages of 18 different formulations of sodium tripolyphosphate (STPP), AP and CSS mixtures were made and the results of water holding capacity (WHC), cook loss, colour, textural properties, low-field nuclear magnetic resonance (NMR), compositional analysis and lipid oxidation values were analysed. Addition of ingredients to the sausage formulations significantly improved the WHC (P < 0.001) and decreased the cook loss (P < 0.001) of the products. Interestingly, addition of AP and CSS decreased the hardness (P < 0.001), chewiness (P < 0.001), gumminess (P < 0.004) and springiness (P < 0.001). TBARS analysis showed that the addition of ingredients AP and CSS decreased the MDA content on day 9 (P < 0.018). Analysing these obtained results, the software has predicted three optimised sausage formulations based on the desirability response method. These formulations help in reducing the phosphate level in sausages with accepted desirability, thereby maintaining the overall quality of the product.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid108722en
dc.identifier.citationThangavelum, K. P., Tiwari, B., Kerry, J. P., McDonnell, C. K. and Álvarez, C. (2022) 'Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach', Meat Science, 185, 108722 (10 pp). https://doi.org/10.1016/j.meatsci.2021.108722en
dc.identifier.doi10.1016/j.meatsci.2021.108722en
dc.identifier.endpage10en
dc.identifier.issn1873-4138
dc.identifier.journaltitleMeat Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13783
dc.identifier.volume185en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.projectTeagasc (Teagasc - The Agriculture and Food Development Authority of Ireland (Grant Number 2017056))en
dc.relation.urihttps://doi.org/10.1016/j.meatsci.2021.108722
dc.rights© 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectClean labelen
dc.subjectFood by-productsen
dc.subjectPhosphate replacing abilityen
dc.subjectBreakfast sausagesen
dc.titlePhosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approachen
dc.typeArticle (peer-reviewed)en
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