Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties.

Diego E Carballo,Ana Rebeca González,Javier Mateo,Francisco Javier Giráldez,Irma Caro,Sonia Andrés,Cristina Gallego

doi:10.3390/foods10092173

Abstract

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 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

Highlights

Meat products are highly susceptible to oxidative changes that limit their shelf life, such as discolouration during the storage of raw meat products or the development of rancid or warmed-over off-flavours during the storage of cooked meat products [1,2,3]
The batter pH increased with the increase in the banana pseudo-stem (BPS) amount, the change was lower than 0.1 pH units
The results of this study show that CAR could be replaced by BPS at levels up to 4.5 g/kg in cooked meat products without affecting the technological quality traits studied

Summary

Introduction

Meat products are highly susceptible to oxidative changes that limit their shelf life, such as discolouration during the storage of raw meat products or the development of rancid or warmed-over off-flavours during the storage of cooked meat products [1,2,3]. The use of antioxidants is a well-known and frequently used strategy to control and minimise these oxidative changes. In this context, the meat industry has shown increasing interest in the use of natural antioxidant-rich sources or their extracts, mainly of vegetal origin, which is partly due to a growing consumer preference for additive-free foods [4,5,6,7]. One that is arousing growing interest is banana pseudo-stem (BPS) [11]. BPS can be incinerated or left in the plantation soil as a waste residue, or it can be used as bio-fertiliser or for manufacturing purposes in a variety of industrial areas, from animal feed to the cultivation of edible mushrooms, paper production, or application as a raw material for textiles or cement reinforcement [11,12,13]. According to Mohapatra, Mishra, and Sutar [14], in India, BPS uses include food preparation, where the pith of BPS is used as an ingredient in flours, jams, drinks, and confectionery products

Methods

Results

Conclusion