Innovative use of apple by-products to improve quality in ready-to-cook minced chicken products

Akmaral Kurmanbekova, Elena Bartkienė, Aigul Tayeva, Vytautė Starkutė, Dovilė Klupšaitė, Ernestas Mockus, Ernesta Tolpežnikaitė, Erika Mozūrienė, Lina Anskienė, Romas Ruibys

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Pranas Viškelis

2025

Full text Open access: Gold Metadata (CSL-JSON)
DOI 10.1186/s43014-025-00331-2
Data confidence 70 medium
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Abstract

Demand for less processed and healthier poultry products is rising. Agri-food by-products like apple by-products could serve as effective additives that enhance the functionality, cost-effectiveness, and health benefits of animal-derived food products. In this study, different quantities (5–30%) of apple by-products (APB) were used to enrich ready-to-cook minced chicken meat products (RCMP). Before and after thermal treatment, the quality of the RCMP was analyzed, with particular attention paid to malondialdehyde (MDA) and the profiles of amino acid (AA), fatty acid (FA), biogenic amine (BA), and volatile compounds (VC). Additionally, the cooked RCMP was evaluated for overall acceptability and elicited emotions. Results revealed that the addition of the 5, 10, and 15% of APB did not impair the quality of RCMP. In all cases, the addition of APB reduced the cooking loss of RCMP (P ≤ 0.05). Cooked RCMP with APB were found to have more lightness and less redness and yellowness (P ≤ 0.05). A higher content of free essential AA was found in cooked RCMP with APB, compared to control samples (P ≤ 0.05). Quantity of APB and thermal treatment significantly influenced the content of most non-essential free AA in RCMP (P ≤ 0.05). Predominant BA were spermidine and spermine. Cooked RCMP with APB showed lower MDA content (P ≤ 0.05). The main FAs in RCMP were linoleic acid, 9-octadecenoic acid, and palmitic acid (on average, 31.8%, 30.3%, and 19.8% of the total fat content, respectively). The main VCs in raw RCMP were hexanal, 1-octen-3-ol, nonanal, and butylated hydroxytoluene. The contents of the two latter VC were significantly reduced (P ≤ 0.05), and certain new compounds were formed in cooked RCMP. Finally, 15% of APB can be recommended for RCMP enrichment, as this addition provides good acceptability and higher essential free AA content for RCMP.