Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage

Agroindustrial residues such as plantain ( Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.

[1]  L. Bello‐Pérez,et al.  Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound , 2016 .

[2]  S. Hur,et al.  Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages , 2015, Asian-Australasian journal of animal sciences.

[3]  T. A. Anyasi,et al.  Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. , 2015, Food chemistry.

[4]  M. S. Sajeev,et al.  Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies , 2015, Journal of Food Science and Technology.

[5]  L. Cock,et al.  Potencial agroindustrial de cáscaras de mango de las variedades Keitt, y Tommy Atkins (Mangifera indica) , 2014 .

[6]  A. Farahnaky,et al.  Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. , 2014, Meat science.

[7]  Cheon-Jei Kim,et al.  Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. , 2013, Meat science.

[8]  A. Alkarkhi,et al.  Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. , 2011, Food chemistry.

[9]  Diego Alonso Restrepo Molina,et al.  Revisión: Uso de Ingredientes no Cárnicos como Reemplazantes de Grasa en Derivados Cárnicos , 2011 .

[10]  F. Payne,et al.  Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters , 2011 .

[11]  A. Coudret,et al.  Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments , 2009 .

[12]  M. Añón,et al.  Guava seed storage protein : Fractionation and characterization , 2006 .

[13]  G. V. Reddy,et al.  Utilization of banana waste for the production of lignolytic and cellulolytic enzymes by solid substrate fermentation using two Pleurotus species (P. ostreatus and P. sajor-caju) , 2003 .

[14]  J. Scher,et al.  Common bean flour as an extender in beef sausages , 2002 .

[15]  S. Moritaka,et al.  Whipping and Emulsifying Properties of Soybean Products , 1972 .

[16]  L. E. Ordóñez-Santos,et al.  Análisis de los Parámetros de Color en Salchichas Frankfurt Adicionadas con Extracto Oleoso de Residuos de Chontaduro (Bactris Gasipaes) , 2015 .

[17]  Z. Wulandari,et al.  Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture , 2014 .

[18]  Ş. Kurt,et al.  The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties , 2012 .

[19]  K. Leelavathi,et al.  Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations , 2010 .

[20]  Michel Paquot,et al.  Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels , 2007 .