RT info:eu-repo/semantics/article
T1 Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties
A1 Carballo Carballo, Diego Eloy
A1 Caro, Irma
A1 Gallego, Cristina
A1 González, Ana Rebeca
A1 Giráldez, Francisco Javier
A1 Andrés, Sonia
A1 Mateo Oyagüe, Javier
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Discolouration
K1 Lipid autoxidation
K1 Natural antioxidant
K1 Functional food
K1 Cooking yield
K1 Patty
K1 3309 Tecnología de Los Alimentos
AB [EN] 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 thio-barbituric 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
PB MDPI
LK https://hdl.handle.net/10612/20556
UL https://hdl.handle.net/10612/20556
NO Carballo, D. E., Caro, I., Gallego, C., González, A. R., Giráldez, F. J., Andrés, S., & Mateo, J. (2021). Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties. Foods, 10(9). https://doi.org/10.3390/FOODS10092173
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 26-jun-2024