Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5...
Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties.
J. Mateo, Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of Leon, 24071 Leon, Spain. Tel. +34-9872-91247. E-mail firstname.lastname@example.org
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Carballo, D. E., Caro, I., Gallego, C., Gonzalez, A. R., Giraldez, F. J., Andres, S., Mateo, J.; Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties.. IFIS Food and Health Sciences Database 2022; doi:
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