ArticleFoods (Basel, Switzerland)2024
Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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
8 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
- Potential of Berry Fruit Pomace for Application in Processed Meat as Natural Alternative to Nitrates and Nitrites.Molecules (Basel, Switzerland) · 2026Review
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.Foods (Basel, Switzerland) · 2026Article
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient.Antioxidants (Basel, Switzerland) · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: EnhancingFoods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.