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Carballo DE, Caro I, Gallego C, González AR, Giráldez FJ, Andrés S, Mateo J. Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. Foods 2021; 10:foods10092173. [PMID: 34574283 PMCID: PMC8471179 DOI: 10.3390/foods10092173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/03/2021] [Accepted: 09/10/2021] [Indexed: 11/24/2022] Open
Abstract
Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.
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Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
| | - Cristina Gallego
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
| | - Ana Rebeca González
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
- Comercializadora GONAC SA de CV, Camino Nacional No. 7. Ciudad Industrial Xicohtencati II, Huamantla 90500, Mexico
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (F.J.G.); (S.A.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (F.J.G.); (S.A.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
- Correspondence: ; Tel.: +34-9872-91247
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Karimkhani M, Shaddel R, Khodaparast M, Vazirian M, Piri-Gheshlaghi S. Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0676] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.M. Karimkhani
- School of Medicine, Gonabad University of Medical Sciences, 9691983643 Gonabad, Iran
| | - R. Shaddel
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, 5166614766 Tabriz, Iran
| | - M.H.H. Khodaparast
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, 917751163 Mashhad, Iran
| | - M. Vazirian
- Department of Pharmacognosy, School of Pharmacy, Tehran University of Medical Sciences, 14155-6451 Tehran, Iran
| | - Sh. Piri-Gheshlaghi
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, 4913815739 Gorgan, Iran
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Anyasi TA, Jideani AIO, Mchau GA. Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Sci Nutr 2015; 3:221-32. [PMID: 25987997 PMCID: PMC4431790 DOI: 10.1002/fsn3.208] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 01/09/2015] [Accepted: 01/14/2015] [Indexed: 11/25/2022] Open
Abstract
Banana cultivars--Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) --were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.
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Affiliation(s)
- Tonna A Anyasi
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Afam IO Jideani
- Department of Food Science and Technology, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Godwin A Mchau
- Department of Horticultural Sciences, School of Agriculture, University of VendaPrivate Bag X5050, Thohoyandou, 0950, Limpopo Province, South Africa
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Kandasamy S, Aradhya SM. Polyphenolic profile and antioxidant properties of rhizome of commercial banana cultivars grown in India. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.10.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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