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ORIGINAL ARTICLE
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
1
Department of Food Engineering, Faculty of Agriculture, Selçuk University, Selçuklu, 42130, Konya, Turkey
2
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Akşehir, 42550, Konya, Turkey
3
Department of Food Processing, Karapınar Aydoğanlar Vocational School, Selçuk University, Karapınar, 42400, Konya, Turkey
4
Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Güzelyurt, 68500, Aksaray, Turkey
Submission date: 2024-12-25
Acceptance date: 2025-05-06
Online publication date: 2025-05-19
Publication date: 2025-05-19
KEYWORDS
TOPICS
SpectrometryOther techniquesEffects on food qualityFunctional foodsMeat productsDietary fiberPhenolic compounds
ABSTRACT
This study aimed to evaluate the effects of banana peel albedo powder (BPAP) on the physicochemical and microstructural properties of beef meat emulsions. The emulsions were formulated with BPAP added at levels of 0% (control), 0.5%, 1.0%, and 1.5% of the weight of the raw beef used. Due to the formulation process, the final BPAP contents in the emulsions were 0%, 0.013%, 0.025%, and 0.038% (w/v), respectively. BPAP, 100 g, was found to contain 25.19 g insoluble and 6.20 g soluble dietary fiber. Among the minerals analyzed, calcium and zinc showed the highest content in BPAP. Incorporation of BPAP at a level of 1.5% of raw beef (w/w) to the emulsion resulted in the higher water holding capacity and the lowest cooking loss compared to control. Furthermore, the addition of BPAP up to a 1.0% of raw beef (w/w) level enhanced the emulsion capacity, emulsion stability, and apparent viscosity of the samples. Confocal laser scanning microscopy micrographs revealed that the emulsions containing BPAP at 0.5% and 1% of raw beef (w/w) exhibited a more stable and homogeneous microstructure. These findings suggest that BPAP, particularly at 1.0% of raw beef (w/w) level (0.025% in emulsion, w/v), can be effectively utilized as a natural functional ingredient to improve the quality of meat emulsions in food formulations.
ACKNOWLEDGEMENTS
The authors would like to thank the Selcuk University Coordinating Office for Scientific Research Projects (SU-BAP 18401182-Konya, Turkey) of for all their support.
FUNDING
This research was supported by Scientific Research Projects of Selcuk University (Project number: 18401182).
CONFLICT OF INTEREST
The authors affirm that they do not have any known competing financial interests or personal relationships that could be perceived as influencing the work reported in this paper.
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