ABSTRACT This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (WBF), pulp banana flour (BPF), and peel banana flour (BSF) obtained from unripe fruit and pre-emulsified sunflower oil. The addition of WBF, BPF and BSF in association with pre-emulsified 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 < .05). Higher PUFA values were associated with the incorporation of pre-emulsified sunflower oil. BSF and BPF provided a more enhanced gel network structure, and subsequently retained more water molecules. WBF and BPF samples improved the sensory aspects of reduced-fat frankfurters compared to BSF (P < .05). Banana by-products, as ingredients, 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.

中文翻译：

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用未成熟的香蕉副产品和预乳化葵花籽油配制的低脂法兰克福香肠的质量

摘要 本研究旨在研究含全香蕉粉 (WBF)、果肉香蕉粉 (BPF) 和去皮香蕉粉 (BSF) 的低脂法兰克福香肠的烹饪特性、脂质氧化、脂肪酸谱、质地和流变行为。从未成熟的水果和预乳化的葵花籽油中提取。WBF、BPF 和 BSF 与预乳化油的加入降低了蒸煮损失并增加了最终产品的乳化稳定性。这些成分还增强了样品在储存过程中的氧化稳定性（P < .05）。较高的 PUFA 值与加入预乳化葵花籽油有关。BSF 和 BPF 提供了更强的凝胶网络结构，随后保留了更多的水分子。与 BSF 相比，WBF 和 BPF 样品改善了减脂法兰克福香肠的感官方面（P < .05）。香蕉副产品作为成分，可以在肉糜中使用植物油，随后通过替代高达 50% 的动物脂肪来改善最终产品的健康益处。