Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype

The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too