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

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 (<i...

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Autores principales:	Hana Mohd Zaini, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	banana peel meat emulsions dietary fibre functional meat product sausages Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/57d39dfde567420ca52d8e3c19c7dc72
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spelling	oai:doaj.org-article:57d39dfde567420ca52d8e3c19c7dc722021-11-25T16:39:19ZFunctional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties10.3390/app1122108492076-3417https://doaj.org/article/57d39dfde567420ca52d8e3c19c7dc722021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10849https://doaj.org/toc/2076-3417Meat 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 (<i>Musa balbisiana</i>) and Berangan (<i>Musa acuminata</i>) 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.Hana Mohd ZainiMohd Dona Bin SintangJumardi RoslanSuryani SaallahElisha MunsuNurul Shaeera SulaimanWolyna PindiMDPI AGarticlebanana peelmeat emulsionsdietary fibrefunctional meat productsausagesTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10849, p 10849 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	banana peel meat emulsions dietary fibre functional meat product sausages Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	banana peel meat emulsions dietary fibre functional meat product sausages Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Hana Mohd Zaini Mohd Dona Bin Sintang Jumardi Roslan Suryani Saallah Elisha Munsu Nurul Shaeera Sulaiman Wolyna Pindi Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
description	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 (<i>Musa balbisiana</i>) and Berangan (<i>Musa acuminata</i>) 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.
format	article
author	Hana Mohd Zaini Mohd Dona Bin Sintang Jumardi Roslan Suryani Saallah Elisha Munsu Nurul Shaeera Sulaiman Wolyna Pindi
author_facet	Hana Mohd Zaini Mohd Dona Bin Sintang Jumardi Roslan Suryani Saallah Elisha Munsu Nurul Shaeera Sulaiman Wolyna Pindi
author_sort	Hana Mohd Zaini
title	Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
title_short	Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
title_full	Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
title_fullStr	Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
title_full_unstemmed	Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
title_sort	functional and sensorial properties of chicken sausage supplemented with banana peel flours of different varieties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/57d39dfde567420ca52d8e3c19c7dc72
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Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

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