Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

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.

Keywords

• unripe banana by-products
• fat-reduced frankfurter
• sunflower oil
• lipid oxidation
• ingredients
• fatty acids
• rheology
• sensory