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.authorSarıcaoğlu, Furkan Turker
dc.contributor.authorGençcelep, Hüseyin
dc.date.accessioned2026-02-08T15:11:13Z
dc.date.available2026-02-08T15:11:13Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
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. © The Author(s) 2023.
dc.identifier.doi10.1177/10820132231153710
dc.identifier.endpage339
dc.identifier.issn1082-0132
dc.identifier.issue4
dc.identifier.pmid36703267
dc.identifier.scopus2-s2.0-85147411673
dc.identifier.scopusqualityQ1
dc.identifier.startpage329
dc.identifier.urihttps://doi.org/10.1177/10820132231153710
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5320
dc.identifier.volume30
dc.identifier.wosWOS:000922326100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSAGE Publications Inc.
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectcold storage
dc.subjectemulsions
dc.subjectfood texture
dc.subjectMeat products
dc.subjectoxidation
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

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