Abstract
The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.
Highlights
Nowadays, two of the most common health problems in society are cardiovascular disease and obesity, associated with high-fat intake
BC showed more fat retention than BPC, while wheat chorizo (WC) chorizo registered the highest cooking loss value, probably attributable to the high amount of fat that was used in the formulation of this chorizo
The cooking loss was around 5.35–4.41% in gel-emulsion-type meat products added with banana flours in similar concentrations to those used in the present work [20]
Summary
Two of the most common health problems in society are cardiovascular disease and obesity, associated with high-fat intake In this sense, consumers demand food industries develop, produce, and improve healthier and high-valuable products [1]. Chorizo is a meat product made of beef, pork, and pork back-fat, spiced with salt and additives, similar to some kind of sausages with coarsely ground meat, where composition may differ according to the regions. These products are rich in fat (26 to 32%) [2,3], and neither fiber nor starch is included in the formulation. There are several meat products called chorizo (fresh, cooked, or cured), widely commercialized in numerous countries, especially Spain, Portugal, and Latin America
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