Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, 4.5 g/kg to minced pork batter evaluate its performance as filler burger patties natural antioxidant. The effects were compared with those carrageenan ascorbate, are conventional binder antioxidant, respectively. similar that terms cooking yield texture cooked batter. reduced brightness fresh appeared reduce oxidative discolouration during frozen storage raw patties. Moreover, levels thiobarbituric acid reactive substances (TBARS) refrigerated A greater decrease TBARS formation observed g BPS/kg 0.5 sodium ascorbate/kg storage. contrast promoted presence lipid-derived volatile compounds induced by thermal breakdown headspace Nonetheless, effect amount increased. meat products, could increase yields lipid stability might result more intense flavour.