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

• Main Authors: Jailson Pereira, Sarfaraz Ahmed Brohi, Sathuvan Malairaj, Wangang Zhang, Guang-Hong Zhou
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: International Journal of Food Properties
• Subjects: unripe banana by-products; fat-reduced frankfurter; sunflower oil; lipid oxidation; ingredients; fatty acids; rheology; sensory
• Online Access: http://dx.doi.org/10.1080/10942912.2020.1733014

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.