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Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

机译：苹果渣渣作为水牛肉香肠功能成分的来源

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Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O?g~(?1) Solid and 1.92?ml?g~(?1), respectively. Its antimicrobial activity was also found against S. aureus , P. aeruginosa , and L. monocytogenes . Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.
机译：对苹果渣进行了最近分析，结果显示蛋白质含量为4.50％，总膳食纤维含量为62.67％。还发挥了其功能性能，分别显示出3.89 gH2O·g·（-1）固体和1.92·ml·ml·g·（-1）的高持水量和持油量。还发现了其对 S的抗菌活性。金黄色葡萄球菌铜绿和 L。单核细胞增生。此外，它显示出较低的体外葡萄糖阻滞指数。掺有苹果渣的水牛肉香肠与对照香肠相比，分别显示出94.46％和74.70的高烹饪产量和乳化稳定性。此外，通过添加苹果渣粉，膳食纤维含量得到了提高。

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