Utilization of red banana peel as a functional ingredient in beef patties.

Abstract

The study was conducted to develop a functional meat product from beef in the form of patties by the incorporation of the peel of red banana (Musa acuminata) (Chenkathali) as antioxidant and functional ingredient. In the study, the selected functional sources viz. red banana peel was incorporated at different levels as 0, 2.5, 5, 7.5, and 10% by weight of the emulsion, in the formulation of pre-standardized beef patties. Shelf life studies were conducted during the intervals 0^th, 2^nd,4^th and 6^th days. Results showed that red banana peel had the ability to reduce TBARS and Tyrosine values which indicates as reduced lipid oxidation and protein degradation. Sensory evaluation indicated good acceptable patties with acceptable attributes. The sensory and physico-chemical properties, beef patties incorporated with 7.5 % red banana peel were comparable to control and it was adjudged as the optimum level for incorporation as a source of dietary fibre and functional source.