November 19, 2024 - Peter Gracey, Tako Lab & Zoe Wasserlauf, Martin Lab, Cornell University

Peter Gracey

MS Candidate, Tako Lab (https://cals.cornell.edu/elad-tako)

Department of Food Science, Cornell University

Consumer Acceptance and Sensory Analysis of Fortified Beef Meatballs with Fiber-Rich Waste Functional Ingredient:

A Case Study on Apple (Malus domestica) Pomace Incorporation

Abstract

Apple pomace is a byproduct of apple processing and more than 4 million tons per year is produced worldwide. Beyond its financial implications of paying for appropriate wastage, the high moisture content and biodegradable organic load of this waste stream contribute to sustainability concerns. The dietary fiber, antioxidants, and micronutrients within apple pomace make it ideal as a functional ingredient to reduce meat consumption while enhancing consumer health.

Three apple varieties were used, Cortland, Empire, and Red Delicious. They were processed at a benchtop scale to produce cider and apple pomace. The pomace was freeze-dried over the course of 24h. The dried apple pomace was rehydrated and incorporated into beef meatballs (80% lean meat) and cooked in an oven until the center was above 160°F. For the sensory test there were 3 groups of meatballs for the sensory panelists (n=104) to taste: control (no apple pomace), 10% (w/w ), and 20% (w/w) pomace inclusion. Participants were asked about aroma, texture, taste, and overall preference. The overall preference results went through a Friedman’s two-way analysis. The same group samples were analyzed for texture, color, and yield. For texture profile and colorimetric analyses there were 5 replicates/group. For yield percentage post-cook there were 10 replicates/group.

There were no significant differences (p>0.05) between the groups in the preference and liking categories for the consumer acceptance sensory analysis. For objective analysis, there were no significant differences (p>0.05) between the groups for texture profile or colorimetric analysis. The yield percentage analysis demonstrated that the apple pomace with 20% inclusion lost the most weight over the course of refrigerated storage (1 day) and post-cooking. 

The demonstration of freeze drying, rehydration, and incorporation of apple pomace into meatballs with varied analyses is unique to this study. The data suggests that consumers may accept a considerable amount of apple pomace inclusion as it does not significantly affect the texture, taste, or aroma of meatballs. Further research should delve deeper into the benefits of freeze-dried apple pomace, as a high nutritional value, functional, up-cycled, ingredient, and explore its potential enhancements for a wider array of food products.