ArticleFoods (Basel, Switzerland)2022
Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Buckwheat Husk: An Underexplored Source of Bioactive Compounds and Functional Food Applications.Foods (Basel, Switzerland) · 2026Review
- Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.Foods (Basel, Switzerland) · 2025Article
- Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products.Foods (Basel, Switzerland) · 2025Article
- Chemical, Bioactive, and Functional Characterization of a Protein Preparation fromMolecules (Basel, Switzerland) · 2025Article
- Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2025Review
- New Insights and Strategies in the Nutritional Reformulation of Meat Products Toward Healthier Foods.Molecules (Basel, Switzerland) · 2025Review
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Mimicking Mechanics: A Comparison of Meat and Meat Analogs.Foods (Basel, Switzerland) · 2024Review
- Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.Foods (Basel, Switzerland) · 2024Review
- Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages.Foods (Basel, Switzerland) · 2024Article
- Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed.Current research in food science · 2024Review
- Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador.Foods (Basel, Switzerland) · 2023Article
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9 authors.
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Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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