The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

Zaini, Hana Binti Mohd; Sintang, Mohd Dona Bin; Pindi, Wolyna

doi:10.1002/fsn3.1847

Cited by 49 publications

(40 citation statements)

References 64 publications

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“…For example, the incorporation of green banana peel flour ( Musa acuminata AAA ) into the fiber-enriched frankfurter-type sausage resulted in a reduction of cooking loss up to 4.1% keeping the texture, color, and other sensory characteristics intact, and these sausages qualify as potential alternatives for wheat allergic consumers . Recently, banana peel powder (BPP) of the Musa balbisiana variety was incorporated in chicken sausages (with 2% BPP), which delayed the lipid oxidation (due to antioxidant activity) by more than 50% in addition to the augmentation in nutritional value and water holding capacity . However, the aforementioned authors observed that BPP caused a reduction in fat content, darkening, and a hard texture in chicken sausage.…”

Section: Bp In Meat and Meat Productssupporting

confidence: 68%

“…80 Recently, banana peel powder (BPP) of the Musa balbisiana variety was incorporated in chicken sausages (with 2% BPP), which delayed the lipid oxidation (due to antioxidant activity) by more than 50% in addition to the augmentation in nutritional value and water holding capacity. 86 However, the aforementioned authors observed that BPP caused a reduction in fat content, darkening, and a hard texture in chicken sausage. Likewise, in another study with cooked fish patties, banana peel powder (BPP, 2, 4, and 6%) of the Musa balbisiana variety caused an improvement in the cooking yield, water holding capacity, and dietary fiber content.…”

Section: Bp In Meat and Meat Productsmentioning

confidence: 99%

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Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Manzoor

Ahmad

2021

ACS Food Sci. Technol.

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The huge amount of banana byproducts produced has posed a serious concern in the present times; however, they contain a plethora of valuable nutrients, antimicrobials, and natural antioxidants. Among these, antioxidants are well-known for the prevention of deteriorative oxidative reactions during processing and storage that cause undesirable quality impairment in foods. Moreover, the harmful effects of synthetic antioxidants (both in vitro and in vivo studies) have compelled the urgency to replace them with alternative natural ones, particularly in the meat industries. Hence, the prime focus of this review is to explore the underexplored sources of antioxidants with health benefits that serve as a replacement for their toxic counterparts (synthetic ones). Antioxidant and antimicrobial activities of banana peel are linked to the phenolics present, furnishing various health benefits. Nevertheless, the literature suggests a rise in research using banana peel in foods, for meat products in particular, as antimicrobial agents.

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Section: Bp In Meat and Meat Productssupporting

confidence: 68%

Section: Bp In Meat and Meat Productsmentioning

confidence: 99%

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Manzoor

Ahmad

2021

ACS Food Sci. Technol.

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“…Abbreviations: SBF2: Added 2% Saba banana peel; SBF4: Added 4% Saba banana peel; SBF6: Added 6% Saba banana peel; BBF2: Added 2% Berangan banana peel; BBF4: Added 4% Berangan banana peel; BBF6: Added 6% Berangan banana peel. Data for SBF2, SBF4 and SBF6 adapted from [4].…”

Section: Rheologymentioning

confidence: 99%

“…Therefore, the DF supplementation in foods, especially meat products, has been widely studied to provide a solution to increase the DF intake without extensively changing current eating habits [4]. Moreover, considering the nutritional benefit of a BP, it could be an excellent vehicle to improve the nutritional value of food, especially meat products.…”

Section: Introductionmentioning

confidence: 99%

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

et al. 2021

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Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

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“…It was found that protein, sodium, calcium, potassium, and moisture were more over same. In a study it was concluded that the incorporation of banana peel powder to chicken sausage changed its properties and remained as a potential candidate as a value-adding ingredient which can be used during meat preparation as it positively influences the nutritional value and specific technological properties of the food [13]. Colour retention, enhanced flavor and texture was foundin samples with banana peel extract of 80% ethanol treatment and reported that the banana peelcan be used as a potential source to extend shelf stability [14].…”

Section: Nutrient Analysismentioning

confidence: 99%

Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

Balakrishnan

2021

JPRI

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Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.

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The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

Cited by 49 publications

References 64 publications

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

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