Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder

Basit Öğe Kaydı
dc.authorid0000-0001-9005-6160
dc.authorid0000-0003-2506-2067
dc.authorid0000-0001-5833-9611
dc.authorid0000-0003-4643-7454
dc.contributor.authorÜnal, Kübra
dc.contributor.authorDilek, Nazik M.
dc.contributor.authorAlp, Halime
dc.contributor.authorErdem, Nuran
dc.contributor.authorBabaoğlu, Ali S.
dc.date.accessioned2025-07-18T13:04:01Z
dc.date.available2025-07-18T13:04:01Z
dc.date.issued2025
dc.departmentGüzelyurt Meslek Yüksekokulu
dc.description.abstractThis 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.
dc.identifier.doi10.31883/pjfns/204727
dc.identifier.endpage169
dc.identifier.issn12300322
dc.identifier.issue2
dc.identifier.scopus105008481009
dc.identifier.startpage159
dc.identifier.urihttps://dx.doi.org/10.31883/pjfns/204727
dc.identifier.urihttps://hdl.handle.net/20.500.12451/13391
dc.identifier.volume75
dc.identifier.wosWOS:001508527000006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorErdem, Nuran
dc.institutionauthorid0000-0003-4643-7454
dc.language.isoen
dc.publisherPolish Academy Sciences. Institute of Animal Reproduction and Food Research
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBeef Meat
dc.subjectDietary Fiber
dc.subjectEmulsion
dc.subjectFood by-product
dc.subjectFunctional Meat
dc.titleEnhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
unal-kubra-2025.pdf
Boyut:
1018.61 KB
Biçim:
Adobe Portable Document Format
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.17 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu