| Abstrakt: |
Researchers from Erzincan Binali Yildirim University have published a study on the contribution of agro-food processing by-products to chicken sausages. The study evaluated the use of quince waste, grapefruit waste, and tomato waste as novel food ingredients in sausage production. Sensory analyses showed that sausages with quince waste, tomato waste, and tomato waste with grapefruit waste were well-received, while sausages with grapefruit waste had low acceptability. The addition of food waste reduced purge accumulation and affected the quality of the sausages. Microbial growth, water activity, and purge accumulation were found to be interconnected during storage. [Extracted from the article] |
