Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Diana-Remina MANOLIU, Mihai Cătălin CIOBOTARU, Bianca-Georgiana ANCHIDIN, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
The development and manufacturing of food products, across all sectors of the industry, that align with contemporary dietary habits and meet consumers' nutritional requirements have become a permanent interest of the food industry. This study aims to combine elements of sustainability, superior valorization and the concept of functional products by optimizing the valorization of poultry organs through the reformulation of conventional Leberwurst. To achieve this, pumpkin powder (Cucurbita maxima) was incorporated at concentrations of 0.1%, 3%, and 5% into the product made with liver and chicken thigh, to enrich the product with dietary fibers - an essential nutritional element absent in conventional meat products - while preserving its sensory acceptability and improving its functional and nutritional profile. After production, the batches were subjected to physicochemical evaluations, and characterized in terms of pH, color, texture, and sensory perception. The addition of pumpkin powder results in an improvement in the fiber content, with a good sensory acceptability for all the formulations. This research supports the development of functional meat products with improved nutritional quality and sustainability by valorizing underused ingredients.
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