Green banana by-products on the chemical, technological and sensory quality of meat products

Abstract

Banana is a fruit produced, commercialized and consumed worldwide, including its green stage of ripeness. Green banana biomass (GBB) and green banana flour (GBF) have the potential to be further developed, becoming a promising option either at home or industrially, presenting new possibilities for addition to several products, including meat products. The objective of this study was to evaluate the chemical, technological and sensory quality of the use of green banana by-products in meat products. An integrative review was conducted with a survey of scientific papers available in databases. Fifteen studies that used green banana by-products: GBB or GBF, in meat products were evaluated: beef (meatballs and hamburgers), poultry (emulsion, hamburger, mortadella, and nuggets), pork (sausages), fish (sausage) and mixed form with beef and pork (chorizo). The chemical analysis showed an increase in fiber and ash and fat reduction. Considering technological parameters, the highlighted parameters were higher yield, and less shrinkage of meat products after cooking, but color and texture were negatively affected, presenting greater browning and firmness. In relation to the attributes evaluated in the sensory analysis, the results were considered satisfactory, with higher scores using GBB replacing meat at a percentage of 10–23% and for GBF at 24%. It was concluded that the insertion of GBB and GBF in meat products is viable and positive, increasing chemical quality without compromising technological and sensory quality, and consequently minimizing food waste in long-term with the disposal of potential green banana by-products.