389: Incorporating Rehydrated Apple Pomace Into Beef Meatballs: Impacts on Texture, Color, and Sensory Attributes, a Case Study Approach

Introduction

Apple pomace, a byproduct of apple processing, accounts for over 4 million tons of global waste produced annually. Its high moisture content and biodegradable organic load present sustainability challenges, alongside the financial costs of proper disposal. Rich in dietary fiber, antioxidants, and micronutrients, apple pomace holds significant potential as a functional ingredient to promote consumer health. Apple pomace could offer a solution for reducing meat consumption by increasing the prevalence of hybrid products when incorporated into meat. However, there is a lack of research on the effects of adding rehydrated apple pomace to meat products.

Methods

Meatballs (80% lean meat) had freeze dried apple pomace which was rehydrated, incorporated into three treatment groups, Control (no apple pomace), 10% and 20% (w/w) apple pomace inclusion. These meatballs were oven-cooked until their internal temperature exceeded 72°C. The meatball groups were evaluated for texture, color, and yield. Texture profile was analyzed using a texture profile analyzer and colorimetric analyses was done using a calibrated colorimeter. Both of these methods included five replicates per group, while yield percentage post-cooking was measured with ten replicates per group. For sensory evaluation, panelists (n=104) assessed aroma, texture, taste, and overall preference, with preference results analyzed using Friedman’s two-way analysis.

Results

For objective analysis the external color analysis showed no significant differences (p > 0.05) between the treatment groups. However, the internal color had significant differences (p > 0.05) in redness and overall color that could be detected by the human eye. There were no significant differences (p > 0.05) between the groups for texture profile which is surprising as previous research suggested that the addition of fiber would cause a noticeable difference in texture.

Significance

The demonstration of freeze drying, rehydration and incorporation of apple pomace into meatballs with varied analyses is unique to this study. The data in this study is unique in the research field as fiber inclusion usually incurs an increase in hardness. Further research should explore higher levels of rehydrated apple pomace inclusion. This could identify the threshold at which texture is impacted, enabling greater use of this upcycled ingredient in food products like meat.

Authors: Peter Gracey, Olga I. Padilla-Zakour and Elad Tako