| The quality and functional properties of meat products,particularly emulsion-type meat products have been enhanced by incorporating various plant-based ingredients such as flour,starch,protein,fiber,and bioactive compounds with antioxidant abilities.Unripe banana,rich in resistant starch and bioactive compounds with good antioxidant activity,source of dietary fiber ingredient could be potentially used to provide high nutritional value to the emulsion-type meat product.In this study,the influence of unripe banana products,mainly flour and starch,as effective ingredients to improve the technological and functional properties of the fat-reduced frankfurter-type sausage was explored.Studies were also performed to better understand the mechanism underlying the impact of unripe banana flour(UBF)and extracted starch in the myofibrillar protein(MP)gel system.Further,starch as a specific component of unripe banana was incorporated into the meat model emulsion system to determine its impact on the functional properties and microstructure.The research contents and the results are presented in the following 4 chapters:1.Effects of unripe banana products and pre-emulsified sunflower oil on the quality of fat-reduced frankfurter.This chapter aimed to investigate the cooking properties,lipid oxidation,fatty acid profile,texture,and rheological behavior of fat-reduced frankfurter containing whole banana flour(WBF),banana pulp flour(BPF),and banana peel flour(BSF)obtained from unripe fruit and pre-emulsified sunflower oil.Control was prepared with 30% of animal fat.T1 was manufactured by replacing 50% of animal fat with pre-emulsified oil,while WBF,BPF and BSF(3% concentrations)were incorporated into the fat-reduced emulsion(T1)to manufacture different treatments,respectively.The addition of WBF,BPF,and BSF in association with pre-emulsified sunflower oil lowered the cooking loss and increased the emulsion stability of the final product.These ingredients also enhanced the oxidative stability of the samples during storage(P < 0.05).WBF significantly promoted the contents of PUFA and MUFA(P < 0.05).BSF and BPF provided a more enhanced gel network structure,subsequently retained more water,and provided higher contents of MUFA and PUFA.BPF and WBF improved the sensory aspects of fat-reduced frankfurters,whereas BSF had negative effects and less acceptability by the consumers(P < 0.05).Overall,BPF samples had better acceptability by the consumers.As ingredients,banana derived products could enable the use of vegetable oils in meat emulsion and subsequently improve the health benefits of final products by replacing up to 50% animal fat.2.Impact of unripe banana flour on water states,rheological behavior and structural properties of myofibrillar protein composite gelUBF was selected from the previous study based on its functional effects in the quality of fat-reduced frankfurter and better consumer acceptability.In this chapter,UBF with particle sizes of 75,100 and 150 μm(T75,T100,and T150)was incorporated into MP gel to investigate their effects on water states,rheology,texture properties and microstructure.T75 and T100 had significantly higher WHC and generated a firmer MP composite gel compared with control and T150(P < 0.05).Gelatinization of UBF components,including starch and fibers increased the G’ during the heating(20-80 °C)of the MP composite gel samples.T150 added in the gel samples lowered the hardness values and generated less dense and compact microstructure during gelling-forming.T2 relaxation times were significantly reduced with UBF particle sizes,which entrapped more water molecules(T21 population)within the composite gel.The particle size of UBF differently influenced the functionality of MP composite gel.UBF could be an efficient ingredient with the capacity to increase water retention,texture and improve the rheology and microstructure of the final MP composite gel system.3.Influence of unripe banana starch on the mechanism and properties of myofibrillar protein gel systemThis chapter aimed to investigate the effects of different concentrations of native(BSN)and ultrasonically modified starch(BSM)obtained from unripe banana on the gel strength,water binding ability,dynamic rheology and microstructure of MP gel system.Starch addition induced higher strength and better interaction among the components within the gel system.The incorporated starch effectively regulated the water state,particularly T21 and T22 by entrapping more water within the matrix of the MP gel systems,demonstrating that starch improved the WHC of the final gel.BSM 1.5% and 2.5% significantly induced a higher P21 proportion of water molecules within the system.BSN and BSM filled the voids spaces in the MP gel matrix and subsequently enhanced the properties and structure of final gel.In general,BSN and BSM could positively influence the functional properties of MP gel systems.4.Effects of unripe banana starch on the functional and technological properties of myofibrillar protein emulsion model systemPlant-based ingredients from different sources with high indigestible proportions of dietary fiber play critical roles in stabilizing the emulsion-type meat system and improving the nutritional values.This chapter aimed to investigate the impact of unripe banana starch on gel strength changes,water/oil binding ability,particle size distribution,secondary structures,and microstructure of pork salt-soluble protein throughout the emulsion modeling system.All the MP emulsion containing starch significantly retained more water within the system(P < 0.5).Incorporating 2% of starch helped generate a more wellorganized MP emulsion structure by reducing the water channel and promoting the interaction between the components in the system.Decreased α-helix content and increased β-sheet,β-turn,and random coil content were detected in the MP emulsion system by Raman spectroscopy.In conclusion,starch associated with sunflower oil and liquid lard enhanced the functional properties of the MP emulsion model system. |
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