Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages

This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility.

Detalhes bibliográficos
Autores: Salazar, Diego, Arancibia, Mirari, Calderón, Lenin, López Caballero, M. Elvira, Montero García, Pilar
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/251717
Acesso em linha:http://hdl.handle.net/10261/251717
Access Level:acceso abierto
Palavra-chave:Green banana flours
Fiber
Fat-replaced
Frankfurter-type sausage
Chilled storage
Wheat-free
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spelling Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausagesSalazar, DiegoArancibia, MirariCalderón, LeninLópez Caballero, M. ElviraMontero García, PilarGreen banana floursFiberFat-replacedFrankfurter-type sausageChilled storageWheat-freeThis article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility.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.The authors are grateful to Dirección de Investigación y Desarrollo (DIDE) and the Technical University of Ambato-Ecuador for support through the project’s financial approval by resolution 1313-CU-P-2015 Development of active biodegradable films from rejection banana flour (Musa genus) and its application (Project code PFCIAL17) and for the financial support provided by State Research Agency (AEI) from Spain and European Regional Development Fund (FEDER), through project NANOALIVAL AGL2017-84161 and by CSIC through project 202070E218.Peer reviewedMultidisciplinary Digital Publishing InstituteUniversidad Técnica de AmbatoAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/251717reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-Rhttps://doi.org/10.3390/foods10051142Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2517172026-05-22T06:33:51Z
dc.title.none.fl_str_mv Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
title Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
spellingShingle Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
Salazar, Diego
Green banana flours
Fiber
Fat-replaced
Frankfurter-type sausage
Chilled storage
Wheat-free
title_short Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
title_full Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
title_fullStr Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
title_full_unstemmed Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
title_sort Underutilized green banana (Musa acuminata AAA) flours to develop fiber enriched frankfurter-type sausages
dc.creator.none.fl_str_mv Salazar, Diego
Arancibia, Mirari
Calderón, Lenin
López Caballero, M. Elvira
Montero García, Pilar
author Salazar, Diego
author_facet Salazar, Diego
Arancibia, Mirari
Calderón, Lenin
López Caballero, M. Elvira
Montero García, Pilar
author_role author
author2 Arancibia, Mirari
Calderón, Lenin
López Caballero, M. Elvira
Montero García, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Técnica de Ambato
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Green banana flours
Fiber
Fat-replaced
Frankfurter-type sausage
Chilled storage
Wheat-free
topic Green banana flours
Fiber
Fat-replaced
Frankfurter-type sausage
Chilled storage
Wheat-free
description This article belongs to the Special Issue Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/251717
url http://hdl.handle.net/10261/251717
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R
https://doi.org/10.3390/foods10051142
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812455

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