Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59233
Título
Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties
Autor
Año del Documento
2021
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2021, vol. 10, n. 9, 2173
Resumen
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 thiobarbituric 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.
Materias (normalizadas)
Nutrición-Investigación
Nutrición
Materias Unesco
3206 Ciencias de la Nutrición
Palabras Clave
Natural antioxidant
Functional food
Patty
Antioxidante natural
Comida funcional
Hamburguesa
Revisión por pares
SI
Version del Editor
Propietario de los Derechos
© 2021 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Aparece en las colecciones
Ficheros en el ítem
