A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as...

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Bibliographic Details
Main Authors: Karthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P. Kerry, Carlos Álvarez
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
dietary fibers
technological properties
phosphate-reduction
clean-label meats
Online Access:https://www.mdpi.com/2304-8158/11/18/2763

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