Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

Abstract

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

“…BC showed more fat retention than BPC, while 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. In previous work, 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 ].…”

“…Considering that the difference in fiber between the WC and BC chorizos is less than 1% and that the most significant differences are attributed to the non-fiber carbohydrate content (4.19% and 10.72% for WC and BC, respectively), the ability to trap fat must be attributed to the latter. With the exception of the work of Salazar et al [ 20 ] in Frankfurter-type sausages, no information has been found in the literature on a meat product, with or without the incorporation of banana flour, so the present work results have been compared with other heat-treated meat products. In general, fibers and starch do not have the same properties; but as more quantity is incorporated, less cooking loss is expected [ 33 ].…”

“…However, the quantities of fat replacers added in gel-emulsion meat products are not very high (3%), [ 17 ], 4% [ 18 ], although higher amounts were reported using blends ( punica granatum and citrus spp. extracts (10%)) [ 19 ], or banana flour (12%) [ 20 ] showing good characteristics and sensorial properties. On the other hand, the search for nutritional and healthy ingredients, which also represent an essential valorization of the resources and by-products of the agri-food industry, is a bet for the future in food research.…”

“…Gel-emulsion-type meat products have been elaborated with the addition of banana flour, such as Frankfurter-type sausages [ 20 ], or by the addition of gelatin-banana flour–water mixture (1:2:2) in Bologna-type sausages [ 28 ]. However, there are no reports about their use in chorizo formulations.…”

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

“…The addition of plant-based ingredients into meat products adds a lot of starch (act as growth substrate), thereby promoting bacterial, yeast, and mold growth, and hence quality degradation results. 79 Nonetheless, contradictory results were obtained by Salazar et al 80 for fiberenriched frankfurter sausages incorporated with green banana (Musa acuminata AAA) peel flour which showed no significant growth in mesophilic bacterial count (3.14 CFU/g) and mold and yeast count compared to the control. The authors suggested that this might be due to the phytochemicals and the presence of a major portion of starch as resistant starch that restricts microbial growth; however, the actual mechanism is yet to be explored.…”