Abstract
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.
Highlights
Meat is a typical source of protein, vitamins, minerals and essential fatty acids required by the human body
SEM was conducted on cooked chicken sausages to study the addition of banana peel (BP) flour to the sausage’s microstructure
This study found that adding BP flour to chicken sausage has functional aspects such as Water-Holding Capacity (WHC) and improved textural properties
Summary
Meat is a typical source of protein, vitamins, minerals and essential fatty acids required by the human body. The DF supplementation in foods, especially meat products, has been widely studied to provide a solution to increase the DF intake without extensively changing current eating habits [4]. Considering the nutritional benefit of a BP, it could be an excellent vehicle to improve the nutritional value of food, especially meat products. DF incorporation in meat products offer improved functional properties, such as water and oil binding, and gelling capacity in meat products [5]. This incorporation can boost the emulsion stability, viscosity and rheological properties, and sensory aspects, of meat products. The present study aimed to apply BP from two varieties as fibre sources and filler in the production of chicken sausage
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