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

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, 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 evaluat...

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Bibliographic Details
Main Authors: Diego E. Carballo, Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés, Javier Mateo
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
discolouration
lipid autoxidation
natural antioxidant
functional food
cooking yield
patty
Online Access:https://www.mdpi.com/2304-8158/10/9/2173

Internet

https://www.mdpi.com/2304-8158/10/9/2173

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