Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

Figures & data

Table 1. Formulation of frankfurter-type sausages containing unripe banana by-products and pre-emulsified sunflower oil

Ingredients (gram)	Control (g)	T1 (g)	WBF (g)	BPF (g)	BSF (g)
Lean meat	700	700	700	700	700
Fat	300	150	120	120	120
Pre-emulsified oil	–	150	150	150	150
Ice/water	200	200	200	200	200
Additives	–	–	30	30	30
Salt	15	15	15	15	15
Glucose	5	5	5	5	5
Sodium Tripolyphosphate	3	3	3	3	3
White pepper	2.4	2.4	2.4	2.4	2.4
Garlic	0.4	0.4	0.4	0.4	0.4

Control = total pork-back fat; T1 = 50% of pork-back fat and 50% of sunflower oil; WBF = 3% of whole green banana flour; BPF = 3% of pulp banana flour; BSF = 3% of peel banana flour.

Table 2. Nutritional composition, cooking properties and texture of fat-reduced frankfurters formulated with unripe banana by-products and pre-emulsified sunflower oil

	Control	T1	WBF	BPF	BSF
Nutritional composition
pH	6.65 ± 0.02 ^c	6.64 ± 0.01 ^c	6.46 ± 0.01^a	6.54 ± 0.01^b	6.46 ± 0.02^a
Aw	0.950 ± 0.001^a	0.950 ± 0.002^a	0.955 ± 0.001^b	0.955 ± 0.001^b	0.954 ± 0.001^b
Protein (%)	13.42 ± 0.52^a	14.02 ± 0.22^a	15.32 ± 0.18^b	15.12 ± 0.16^b	15.20 ± 0.27^b
Moisture (%)	58.75 ± 1.80^a	63.83 ± 0.95^b	63.49 ± 2.87^b	64.71 ± 0.80^b	65.37 ± 0.65^b
Fat (%)	28.34 ± 0.18 ^c	17.46 ± 0.25^b	11.07 ± 0.09^a	11.42 ± 0.15^a	11.02 ± 0.17^a
Ash (%)	2.24 ± 0.14^a	2.43 ± 0.05^ab	2.53 ± 0.05^b	2.29 ± 0.07^ab	3.21 ± 0.09 ^c
Cooking quality
Cooking loss (%)	3.14 ± 0.14^b	4.39 ± 0.07 ^c	2.87 ± 0.23^b	2.50 ± 0.30^a	2.20 ± 0.40^a
Emulsion Stability (%)
TFR	2.76 ± 0.36^b	4.04 ± 0.41 ^c	2.37 ± 0.34^ab	2.66 ± 0.30^b	2.14 ± 0.37^a
WR	2.53 ± 0.32^b	3.80 ± 0.41 ^c	2.20 ± 0.31^ab	2.48 ± 0.28^b	2.00 ± 0.33^a
FR	0.23 ± 0.05^b	0.25 ± 0.11^b	0.17 ± 0.05ª	0.18 ± 0.02ª	0.14 ± 0.04ª
Textural properties
Hardness (N)	78.45 ± 4.95 ^c	59.25 ± 4.22^a	71.50 ± 4.57^b	70.90 ± 4.37^b	60.10 ± 3.32^a
Springiness (mm)	0.85 ± 0.03^ab	0.89 ± 0.01 ^c	0.89 ± 0.02 ^c	0.87 ± 0.03^bc	0.84 ± 0.01^a
Cohesiveness	0.63 ± 0.01^b	0.68 ± 0.01^d	0.66 ± 0.01 ^c	0.66 ± 0.02 ^c	0.58 ± 0.21^a
Chewiness (N)	43.83 ± 1.92^d	34.08 ± 2.01^b	41.35 ± 1.25 ^cd	40.90 ± 3.32 ^c	29.38 ± 1.14^a

Control = total pork-back fat; T1 = 50% of pork-back fat and 50% of sunflower oil; WBF = 3% of whole green banana flour; BPF = 3% of pulp banana flour; BSF = 3% of peel banana flour. TFR = total fluid released; WR = water released; FR = fat released.

^a–c: Means ± SD with different letter in the same row shows significant difference (p < 0.05)

Table 3. TBARs values of fat-reduced frankfurter prepared with unripe banana by-products and pre-emulsified sunflower oil

		Storage time
		1 Day	4 Days	7 Days
Tbars values (mg MDA Kg^-1)	Control	0.390 ± 0.007^cx	0.578 ± 0.018^cy	0.706 ± 0.006^dz
	T1	0.161 ± 0.003^bx	0.334 ± 0.005^by	0.418 ± 0.013^cz
	WBF	0.129 ± 0.002^ax	0.157 ± 0.006^ay	0.331 ± 0.008^bz
	BPF	0.127 ± 0.003^ax	0.157 ± 0.003^ay	0.339 ± 0.005^bz
	BSF	0.131 ± 0.003^ax	0.144 ± 0.010^ay	0.196 ± 0.004^az

Control = pork-back fat; T1 = 50% of pork-back fat and 50% of sunflower oil; WBF = 3% of whole green banana flour; BPF = 3% of pulp banana flour; BSF = 3% of peel banana flour.

^a–dMeans ± SD with different letter in the same column shows significant difference (p < 0.05)

^x–zMeans ± SD without a similar superscript within the row differ significantly (p < 0.05).

Table 4. Fatty acid composition of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil (g/100 g fatty acids)

Fatty acids	Control	T1	WBF	BPF	BSF
Miristic C14:0	1.13 ± 0.01^d	0.82 ± 0.01^b	0.81 ± 0.04^a	0.85 ± 0.01 ^c	0.85 ± 0.00 ^c
Palmitic C16:0	22.59 ± 0.31 ^c	17.60 ± 0.22^ab	17.28 ± 0.21^a	17.68 ± 0.18^b	17.77 ± 0.14^b
Heptadecanoic C17:0	0.27 ± 0.01^b	0.20 ± 0.01^a	0.20 ± 0.00^a	0.19 ± 0.01^a	0.20 ± 0.006^a
Stearic C18:0	12.53 ± 0.33 ^c	9.64 ± 0.08^ab	9.44 ± 0.06^a	9.69 ± 0.23^b	9.57 ± 0.12^ab
Arachidic C20:0	0.25 ± 0.02^a	0.28 ± 0.02^b	0.27 ± 0.00^ab	0.23 ± 0.00^a	0.24 ± 0.02^a
Others SFAs	0.65 ± 0.001^e	0.59 ± 0.004 ^c	0.61 ± 0.004^d	0.58 ± 0.001^b	0.57 ± 0.003^a
Palmitoleic C16:1	1.38 ± 0.01^d	1.02 ± 0.00 ^a	1.03 ± 0.00 ^b	1.05 ± 0.00 ^c	1.05 ± 0.01 ^c
Oleic acid C18:1n9 c	39.47 ± 0.58 ^c	36.42 ± 0.45^ab	35.96 ± 0.08^a	36.66 ± 0.11^b	36.75 ± 0.20^b
Eicosanoic C20:1	0.82 ± 0.02 ^c	0.66 ± 0.01^b	0.60 ± 0.01^a	0.65 ± 0.00^b	0.64 ± 0.00^b
Heptadecenoic C17:1	0.20 ± 0.00^a	0.17 ± 0.00^a	0.18 ± 0.01^a	0.19 ± 0.04^a	0.16 ± 0.01^a
Elaidic acid C18:1n9 t	0.10 ± 0.05^a	0.24 ± 0.05 ^c	0.11 ± 0.02^b	0.16 ± 0.08^b	0.12 ± 0.03^b
Linoleic c18:2n6 c	18.29 ± 0.15^a	30.60 ± 0.64^b	31.98 ± 0.39 ^c	30.45 ± 0.31^b	30.54 ± 0.22^b
Linolelaidic C18:2n6 t	0.15 ± 0.02^b	0.08 ± 0.01^a	0.08 ± 0.01^a	0.07 ± 0.01^a	N/D
γ Linolenic c18:3n6	0.04 ± 0.00^b	0.03 ± 0.00^a	0.03 ± 0.00^a	0.03 ± 0.00^a	0.03 ± 0.00^a
α linolenic C18:3n3	0.78 ± 0.003^d	0.54 ± 0.01^b	0.50 ± 0.001^a	0.55 ± 0.01 ^c	0.56 ± 0.01 ^c
Eicosadienoic C20:2	0.76 ± 0.01^d	0.52 ± 0.01^b	0.45 ± 0.001^a	0.54 ± 0.01 ^c	0.53 ± 0.01^bc
Eicosatrienoic C20:3n6	0.09 ± 0.00^b	0.08 ± 0.00^a	0.08 ± 0.01^a	0.08 ± 0.00^a	0.07 ± 0.01^a
Arachidonic C20:4n6	0.30 ± 0.00^a	0.28 ± 0.00^a	0.25 ± 0.05^a	0.24 ± 0.01^a	0.23 ± 0.06^a
Eicosatrienoic C20:3n3	0.14 ± 0.01^d	0.12 ± 0.00 ^c	0.08 ± 0.00^a	0.09 ± 0.00^b	0.09 ± 0.00^b
ΣSFA	37.46 ± 0.64 ^c	29.15 ± 0.42^b	28.67 ± 0.44^a	29.25 ± 0.33^b	29.23 ± 0.11^b
ΣMUFA	41.97 ± 0.66 ^c	38.51 ± 0.49^ab	37.88 ± 0.36^a	38.71 ± 0.23^b	38.72 ± 0.19^b
ΣPUFA	20.57 ± 0.28^a	32.25 ± 0.61^b	33.45 ± 0.46 ^c	32.04 ± 0.03^b	32.05 ± 0.20^b
PUFA/SFA	0.55 ± 0.07^a	1.11 ± 0.04^b	1.17 ± 0.09 ^c	1.10 ± 0.05^b	1.10 ± 0.05^b

Control = total pork-back fat; T1 = 50% of pork-back fat and 50% of sunflower oil; WBF = 3% of whole green banana flour; BPF = 3% of pulp banana flour; BSF = 3% of peel banana flour.

^a–dMeans ± SD within the row with different superscript letters (a-e) are significantly different (p < 0.05).

Saturated fatty acids (SFA); Monounsaturated fatty acids (MUFA); Polyunsaturated fatty acids (PUFA).

Figure 1. Dynamic storage modulus (G’) of reduced-fat frankfurters containing banana by-products and pre-emulsified sunflower oil. Control (♦) = total pork-back fat; T1 (■) = 50% of pork-back fat and 50% of sunflower oil; WBF (─) = 3% of whole green banana flour; BPF (●) = 3% of pulp banana flour; BSF (+) = 3% of peel banana flour

Figure 2. Sensory properties of fat-reduced frankfurter formulated with unripe banana by-products. Control (─) = total pork-back fat; T1 (─) = 50% of pork-back fat and 50% of sunflower oil; BPF (─) = 3% of pulp banana flour; WBF (─) = 3% of whole green banana flour; BSF (─) = 3% of peel banana flour