Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Summary The present study analysed the effects of using freeze‐dried apple pomace, i.e. apple peel and pulp, as a component of meat products. The freeze‐dried apple pomace showed a dose‐dependent effect on the pH value of meat products; the pH was lower in products with freeze‐dried apple pomace. The addition of freeze‐dried apple pomace increased the brightness parameter ( L* ) of baked meat products and decreased the proportion of redness ( a* ). The plant addition also decreased redness during the refrigerated storage of baked meat products. The use of 0.5% of freeze‐dried apple peel or 1% of freeze‐dried apple flesh was most effective in inhibiting lipid oxidative changes in baked meat products, wherein the TBARS index was reduced by 47.5% and 39.04%, respectively, on the 15th day of refrigerated storage. The addition of freeze‐dried apple pomace also affected the fatty acid profile of the meat products. A higher saturated fatty acid content was recorded in products containing apple pomace (M05 < S05 < S1). The monounsaturated fatty acid level was higher in the variants containing freeze‐dried flesh. Considering the microbiological profile of meat products, the increase in the bacterial content and an increase in the coliform content in variants with apple peel and flesh were observed.