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Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

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dc.contributor.authorAtalar, İlyas
dc.contributor.authorGül, Osman
dc.contributor.authorKurt, Abdullah
dc.contributor.authorSaricaoğlu, Furkan Türker
dc.contributor.authorGençcelep, Hüseyin
dc.date.accessioned2026-01-04T18:21:09Z
dc.date.issued2023-01-26
dc.description.abstractThis research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.
dc.description.urihttps://doi.org/10.1177/10820132231153710
dc.description.urihttps://pubmed.ncbi.nlm.nih.gov/36703267
dc.identifier.doi10.1177/10820132231153710
dc.identifier.eissn1532-1738
dc.identifier.endpage339
dc.identifier.issn1082-0132
dc.identifier.openairedoi_dedup___::0af157f59ebea7a80db0494c3241d004
dc.identifier.orcid0000-0001-8560-0010
dc.identifier.orcid0000-0003-1620-4246
dc.identifier.orcid0000-0003-1173-5793
dc.identifier.orcid0000-0002-8689-7722
dc.identifier.pubmed36703267
dc.identifier.scopus2-s2.0-85147411673
dc.identifier.startpage329
dc.identifier.urihttps://hdl.handle.net/20.500.12597/40474
dc.identifier.volume30
dc.identifier.wos000922326100001
dc.language.isoeng
dc.publisherSAGE Publications
dc.relation.ispartofFood Science and Technology International
dc.rightsCLOSED
dc.subjectFood Handling
dc.subjectMeat Products
dc.subjectCold Temperature
dc.subjectCorylus
dc.subjectFood Storage
dc.subjectMalondialdehyde
dc.subjectFood Preservation
dc.subjectFood Quality
dc.subjectAnimals
dc.subjectNuts
dc.subjectEmulsions
dc.subjectCattle
dc.subjectRheology
dc.titleEffect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages
dc.typeArticle
dspace.entity.typePublication
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