Simple item page
 

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enBuckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorSalejda, Anna Marietta
dc.contributor.authorOlender, Katarzyna
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorMazur, Monika
dc.contributor.authorSzperlik, Jakub
dc.contributor.authorMiedzianka, Joanna
dc.contributor.authorZawiślak, Ireneusz
dc.contributor.authorKolniak-Ostek, Joanna
dc.contributor.authorSzmaja, Aleksandra
dc.date.access2026-02-16
dc.date.accessioned2026-03-02T12:21:04Z
dc.date.available2026-03-02T12:21:04Z
dc.date.copyright2022-02-25
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number5
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11050674
dc.identifier.eissn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7556
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/5/674
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 674
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enagro-industrial by-products
dc.subject.enhull
dc.subject.enmeat products
dc.subject.encrop plants
dc.subject.enFagopyrum
dc.subject.enmeat quality
dc.subject.enpolyphenols
dc.subject.enin vitro protein digestibility
dc.subject.entrace elements
dc.subject.enamino acids
dc.subject.enfunctional foods
dc.titleFrankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
dc.title.volumeSpecial Issue Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs
dc.typeJournalArticle
dspace.entity.typePublication