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

References

• Henning, S. S. C.; Tshalibe, P.; Hoffman, L. C. Physico-chemical Properties of Reduced-fat Beef Species Sausage with Pork Back Fat Replaced by Pineapple Dietary Fibres and Water. LWT - Food Sci. Technol. 2016, 74, 92–98. DOI: 10.1016/j.lwt.2016.07.007.
   Web of Science ®Google Scholar
• Zhang, W.; Xiao, S.; Samaraweera, H.; Lee, E. J.; Ahn, D. U. Improving Functional Value of Meat Products. Meat Sci. 2010, 86(1), 15–31. DOI: 10.1016/j.meatsci.2010.04.018.
   PubMed Web of Science ®Google Scholar
• Biswas, A. K.; Kumar, V.; Bhosle, S.; Sahoo, J.; Chatli, M. K. Dietary Fibers as Functional Ingredients in Meat Products and Their Role in Human Health. Int. J. Livest Prod. 2011, 2(4), 45–54. DOI: 10.1016/0924-2244(94)90043-4.
   Google Scholar
• Talukder, S.;. Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review. Crit. Rev. Food Sci. Nutr. 2015, 55(7), 1005–1011. DOI: 10.1080/10408398.2012.682230.
   PubMed Web of Science ®Google Scholar
• Choi, Y.-S.; Choi, J.-H.; Han, D.-J.; Kim, H.-Y.; Lee, M.-A.; Jeong, J.-Y.; Chung, H.-J.; Kim, C.-J. Effects of Replacing Pork Back Fat with Vegetable Oils and Rice Bran Fiber on the Quality of Reduced-fat Frankfurters. Meat Sci. 2010, 84(3), 557–563. DOI: 10.1016/j.meatsci.2009.10.012.
   PubMed Web of Science ®Google Scholar
• Choi, Y.-S.; Choi, J.-H.; Han, D.-J.; Kim, H.-Y.; Lee, M.-A.; Kim, H.-W.; Lee, J.-W.; Chung, H.-J.; Kim, C.-J. Optimization of Replacing Pork Back Fat with Grape Seed Oil and Rice Bran Fiber for Reduced-fat Meat Emulsion Systems. Meat Sci. 2010, 84(1), 212–218. DOI: 10.1016/j.meatsci.2009.08.048.
   PubMed Web of Science ®Google Scholar
• Hu, H.; Pereira, J.; Xing, L.; Hu, -Y.-Y.; Qiao, C.-L.; Zhou, G.-H.; Zhang, W.-G. Effects of Regenerated Cellulose Emulsion on the Quality of Emulsified Sausage. LWT - Food Sci. Technol. 2016, 70, 315–321. DOI: 10.1016/j.lwt.2016.02.055.
   Web of Science ®Google Scholar
• Zhao, Y.; Hou, Q.; Cao, S.; Wang, Y.; Zhou, G.; Zhang, W. Effect of Regenerated Cellulose Fiber on the Properties and Microstructure of Emulsion Model System from Meat Batters. Food Hydrocoll. 2019. DOI: 10.1016/j.foodhyd.2018.07.044.
   Web of Science ®Google Scholar
• Álvarez, D.; Xiong, Y. L.; Castillo, M.; Payne, F. A.; Garrido, M. D. Textural and Viscoelastic Properties of Pork Frankfurters Containing Canola-olive Oils, Rice Bran, and Walnut. Meat Sci. 2012, 92(1), 8–15. DOI: 10.1016/j.meatsci.2012.03.012.
   PubMed Web of Science ®Google Scholar
• Salcedo-Sandoval, L.; Cofrades, S.; Ruiz-Capillas Pérez, C.; Solas, M. T.; Jiménez-Colmenero, F. Healthier Oils Stabilized in Konjac Matrix as Fat Replacers in N-3 PUFA Enriched Frankfurters. Meat Sci. 2013, 93(3), 757–766. DOI: 10.1016/j.meatsci.2012.11.038.
   PubMed Web of Science ®Google Scholar
• Meyer, D.;. Health Benefits of Prebiotic Fibers. Adv. Food Nutr. Res. 2015, 74, 47–91. DOI: 10.1016/bs.afnr.2014.11.002.
   PubMedGoogle Scholar
• Selani, M. M.; Shirado, G. A. N.; Margiotta, G. B.; Rasera, M. L.; Marabesi, A. C.; Piedade, S. M. S.; Contreras-Castillo, C. J.; Canniatti-Brazaca, S. G. Pineapple By-product and Canola Oil as Partial Fat Replacers in Low-fat Beef Burger: Effects on Oxidative Stability, Cholesterol Content and Fatty Acid Profile. Meat Sci. 2016, 115, 9–15. DOI: 10.1016/j.meatsci.2016.01.002.
   PubMed Web of Science ®Google Scholar
• Zhao, Y.; Hou, Q.; Zhuang, X.; Wang, Y.; Zhou, G.; Zhang, W. Effect of Regenerated Cellulose Fiber on the Physicochemical Properties and Sensory Characteristics of Fat-reduced Emulsified Sausage. LWT - Food Sci. Technol. 2018, 97, 157–163. DOI: 10.1016/j.lwt.2018.06.053.
   Web of Science ®Google Scholar
• Bonos, E.; Christaki, E.; Florou-Paneri, P. The Sunflower Oil and the Sunflower Meal in Animal Nutrition. J. Hell Vet. Med. Soc. 2011, 62(1), 58–70. DOI: 10.12681/jhvms.14836.
   Web of Science ®Google Scholar
• Yılmaz, İ.; Şimşek, O.; Işıklı, M. Fatty Acid Composition and Quality Characteristics of Low-fat Cooked Sausages Made with Beef and Chicken Meat, Tomato Juice and Sunflower Oil. Meat Sci. 2002, 62(2), 253–258. DOI: 10.1016/S0309-1740(01)00255-8.
   PubMed Web of Science ®Google Scholar
• Rebello, L. P. G.; Ramos, A. M.; Pertuzatti, P. B.; Barcia, M. T.; Castillo-Muñoz, N.; Hermosín-Gutiérrez, I. Flour of Banana (Musa AAA) Peel as a Source of Antioxidant Phenolic Compounds. Food Res. Int. 2014, 55, 397–403. DOI: 10.1016/j.foodres.2013.11.039.
   Web of Science ®Google Scholar
• Sarawong, C.; Schoenlechner, R.; Sekiguchi, K.; Berghofer, E.; Ng, P. K. W. Effect of Extrusion Cooking on the Physicochemical Properties, Resistant Starch, Phenolic Content and Antioxidant Capacities of Green Banana Flour. Food Chem. 2014, 143, 33–39. DOI: 10.1016/j.foodchem.2013.07.081.
   PubMed Web of Science ®Google Scholar
• Singh, R.; Ranvir, S.; Madan, S. Comparative Study of the Properties of Ripe Banana Flour, Unripe Banana Flour and Cooked Banana Flour Aiming Towards Effective Utilization of These Flours. Int. J. Curr. Microbiol. App. Sci. 2017, 6(8), 2003–2015. DOI: 10.20546/ijcmas.
   Google Scholar
• Ovando-Martinez, M.; Sáyago-Ayerdi, S.; Agama-Acevedo, E.; Goñi, I.; Bello-Pérez, L. A. Unripe Banana Flour as an Ingredient to Increase the Undigestible Carbohydrates of Pasta. Food Chem. 2009, 113(1), 121–126. DOI: 10.1016/j.foodchem.2008.07.035.
   Web of Science ®Google Scholar
• Türker, B.; Savlak, N.; Kaşikci, M. B. Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-free Cakes. Curr. Res. Nutr. Food Sci. 2016, 4(SpecialIssue), 2. DOI: 10.12944/CRNFSJ.4.Special-Issue-October.25.
   Google Scholar
• LAA Dos S, A.; JM, L.; CAA, G. Production of Healthier Bologna Type Sausages Using Pork Skin and Green Banana Flour as a Fat Replacers. Meat Sci. 2016, 126, 73–78. DOI: 10.1016/j.meatsci.2016.06.001.
   PubMedGoogle Scholar
• Bastos, S. C.; Pimenta, M. E. S. G.; Pimenta, C. J.; Reis, T. A.; Nunes, C. A.; Pinheiro, A. C. M.; Fabrício, L. F. F.; Leal, R. S. Alternative Fat Substitutes for Beef Burger: Technological and Sensory Characteristics. J. Food Sci. Technol. 2014, 51(9), 2046–2053. DOI: 10.1007/s13197-013-1233-2.
   PubMed Web of Science ®Google Scholar
• Kumar, V.; Biswas, A. K.; Sahoo, J.; Chatli, M. K.; Sivakumar, S. Quality and Storability of Chicken Nuggets Formulated with Green Banana and Soybean Hulls Flours. J. Food Sci. Technol. 2013, 50(6), 1058–1068. DOI: 10.1007/s13197-011-0442-9.
   PubMed Web of Science ®Google Scholar
• Millán Cardona, L. D. J.; Acosta Hurtado, M. A.; Díez, A. C.; Gil Garzón, M. A.; Vélez Acosta, L. M. Desarrollo de un producto de panadería con alto valor nutricional a partir de la harina obtenida del banano verde con cáscara: Una nueva opción para el aprovechamiento de residuos de la industria de exportación. Prod más Limpia. 2012, 6(1), 96–107. http://repository.lasallista.edu.co:8080/ojs/index.php/pl/article/view/109.
   Google Scholar
• AOAC. Official Methods of Analysis of AOAC International. Assoc. Off Anal. Chem. Int. 2000, Method ce 2–66. doi:10.3109/15563657608988149.
   Google Scholar
• Fatemeh, S. R.; Saifullah, R.; Abbas, F. M. A.; Azhar, M. E. Total Phenolics, Flavonoids and Antioxidant Activity of Banana Pulp and Peel Flours: Influence of Variety and Stage of Ripeness. Int. Food Res. J. 2012, 19(3), 1041–1046.
   Google Scholar
• Pereira, J.; Zhou, G.; Zhang, W. Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage. J. Food Nutr. Res. 2016, 4(4), 216–222. DOI: 10.12691/jfnr-4-4-4.
   Google Scholar
• Gao, X.; Zhang, W.; Zhou, G. Effects of Glutinous Rice Flour on the Physiochemical and Sensory Qualities of Ground Pork Patties. LWT - Food Sci. Technol. 2014, 58(1), 135–141. DOI: 10.1016/j.lwt.2014.02.044.
   Web of Science ®Google Scholar
• Zhang, W.; Xiao, S.; Lee, E. J.; Ahn, D. U. Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat. J. Agric. Food Chem. 2011, 59, 969–974. DOI: 10.1021/jf102918z.
   PubMed Web of Science ®Google Scholar
• Zhuang, X.; Han, M.; Kang, Z.; Wang, K.; Bai, Y.; Xu, X.-L.; Zhou, G.-H. Effects of the Sugarcane Dietary Fiber and Pre-emulsified Sesame Oil on Low-fat Meat Batter Physicochemical Property, Texture, and Microstructure. Meat Sci. 2016, 113, 107–115. DOI: 10.1016/j.meatsci.2015.11.007.
   PubMed Web of Science ®Google Scholar
• Pietrasik, Z.; Janz, J. A. M. Utilization of Pea Flour, Starch-rich and Fiber-rich Fractions in Low Fat Bologna. Food Res. Int. 2010, 43(2), 602–608. DOI: 10.1016/j.foodres.2009.07.017.
   Web of Science ®Google Scholar
• Kang, Z. L.; Zhu, D.; Li, B.; Ma, H.; Song, Z. Effect of Pre-emulsified Sesame Oil on Physical-chemical and Rheological Properties of Pork Batters. J. Food Sci. Technol. 2017, 37(4), 620–626. DOI: 10.1590/1678-457x.28116.
   Google Scholar
• Gao, L.; Huang, Y. P.; Gao, X. C. Influence of Pre-emulsified Sunflower Oil Used for Pork Backfat Replacement in Sika Deer (Cervus Nippon Hortulorum*) Frankfurter. Food Sci. Technol. Res. 2013, 19(5), 780–783. DOI: 10.3136/fstr.19.773.
   Web of Science ®Google Scholar
• Álvarez, D.; Delles, R. M.; Xiong, Y. L.; Castillo, M.; Payne, F. A.; Laencina, J. Influence of Canola-olive Oils, Rice Bran and Walnut on Functionality and Emulsion Stability of Frankfurters. LWT - Food Sci. Technol. 2011, 44(6), 1435–1442. DOI: 10.1016/j.lwt.2011.01.006.
   Web of Science ®Google Scholar
• Bloukas, J. G.; Paneras, E. D. Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters. J. Food Sci. 1993, 58(4), 705–709. doi:10.1111/j.1365-2621.1993.tb09339.x.
   Web of Science ®Google Scholar
• Asuming-Bediako, N.; Jaspal, M. H.; Hallett, K.; Bayntun, J.; Baker, A.; Sheard, P. R. Effects of Replacing Pork Backfat with Emulsified Vegetable Oil on Fatty Acid Composition and Quality of UK-style Sausages. Meat Sci. 2014, 96(1), 187–194. DOI: 10.1016/j.meatsci.2013.06.031.
   PubMed Web of Science ®Google Scholar
• Delgado-Pando, G.; Cofrades, S.; Ruiz-Capillas, C.; Solas, M. T.; Triki, M.; Jiménez-Colmenero, F. Low-fat Frankfurters Formulated with a Healthier Lipid Combination as Functional Ingredient: Microstructure, Lipid Oxidation, Nitrite Content, Microbiological Changes and Biogenic Amine Formation. Meat Sci. 2011, 89(1), 65–71. DOI: 10.1016/j.meatsci.2011.03.022.
   PubMed Web of Science ®Google Scholar
• Wood, J. D.; Richardson, R. I.; Nute, G. R.; Fisher, A. V.; Campo, M. M.; Kasapidou, E.; Sheard, P. R.; Enser, M. Effects of Fatty Acids on Meat Quality: A Review. Meat Sci. 2004. DOI: 10.1016/S0309-1740(03)00022-6.
   Google Scholar
• Hu, H.; Pereira, J.; Xing, L.; Zhou, G.; Zhang, W. Thermal Gelation and Microstructural Properties of Myofibrillar Protein Gel with the Incorporation of Regenerated Cellulose. LWT - Food Sci. Technol. 2017, 86(86), 14–19. DOI: 10.1016/j.lwt.2017.07.015.
   Google Scholar
• Sun, X. D.; Holley, R. A. Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods. Compr. Rev. Food Sci. Food Saf. 2011, 10(1), 33–51. DOI: 10.1111/j.1541-4337.2010.00137.x.
   Web of Science ®Google Scholar
• Choi, Y. S.; Kim, H. W.; Hwang, K. E.; Song, D.-H.; Choi, J.-H.; Lee, M.-A.; Chung, H.-J.; Kim, C.-J. Physicochemical Properties and Sensory Characteristics of Reduced-fat Frankfurters with Pork Back Fat Replaced by Dietary Fiber Extracted from Makgeolli Lees. Meat Sci. 2014, 96(1), 892–900. DOI: 10.1016/j.meatsci.2013.08.033.
   PubMedGoogle Scholar