Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil
Jailson Pereira, Sarfaraz Ahmed Brohi, Malairaj Sathuvan, Wangang Zhang, Guanghong Zhou
Abstract
This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (WBF), pulp banana flour (BPF), and peel banana flour (BSF) obtained from unripe fruit and pre-emulsified sunflower oil. The addition of WBF, BPF and BSF in association with pre-emulsified oil lowered the cooking loss and increased the emulsion stability of the final product. These ingredients also enhanced the oxidative stability of the samples during storage (P < .05). Higher PUFA values were associated with the incorporation of pre-emulsified sunflower oil. BSF and BPF provided a more enhanced gel network structure, and subsequently retained more water molecules. WBF and BPF samples improved the sensory aspects of reduced-fat frankfurters compared to BSF (P < .05). Banana by-products, as ingredients, enable the use of vegetable oils in meat emulsion and subsequently improve the health benefits of final products by replacing up to 50% animal fat.