Salazar Diego, Arancibia Mirari, Calderón Lenin, López-Caballero María Elvira, Montero María Pilar
Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador.
Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Foods. 2021 May 20;10(5):1142. doi: 10.3390/foods10051142.
This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6-4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. and were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as "different" but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.
本研究旨在通过加入未充分利用的青香蕉粉作为肉类填充剂，用香蕉粉（8%）替代小麦粉，来开发一种富含纤维的法兰克福肠型香肠。还研究了一种低脂配方，用24%的香蕉皮粉替代12%的猪脂肪。香肠在4℃下储存15天。所有配方的蒸煮损失都很低（5.6 - 4.1%），用香蕉粉替代小麦粉并未改变水分和蛋白质组成，而碳水化合物、纤维和灰分则随面粉组成而变化。在低脂香肠中，纤维、碳水化合物和灰分增加最多。在整个储存期间，高脂香肠的质地和颜色参数非常相似，尽管低脂香肠表现出更高的硬度，而咀嚼性、L*值和白度则趋于下降。在储存的第一周，微生物生长稀少，然后除低脂批次外均有所增加，低脂批次的微生物生长保持恒定。在储存期间未检测到 和 。在整个储存期间，所有高脂香肠的感官属性都非常相似；配方中的气味被定义为“不同”但并非令人不快。被定义为不同于传统香肠的新产品的低脂香肠得到了评审员的认可。香蕉粉是一种合适的成分选择，可为法兰克福肠型香肠增加营养价值，小麦过敏人群也可以食用。
