Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour) and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w) level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.