ArticleFoods (Basel, Switzerland)2022
A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations.
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 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages.Foods (Basel, Switzerland) · 2024Article
- Toxicological Assessment of Roasted Coffee Silver Skin (Testa ofMolecules (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
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 phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.
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Registered trials
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