To read the full version of this content please select one of the options below:

Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

Hana Bin Mohd Zaini (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah Sekolah Sains Makanan dan Pemakanan, Kota Kinabalu, Malaysia)
Mohd Dona Bin Sintang (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah Sekolah Sains Makanan dan Pemakanan, Kota Kinabalu, Malaysia)
Yi Ning Dan (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah Sekolah Sains Makanan dan Pemakanan, Kota Kinabalu, Malaysia)
Noorakmar Ab Wahab (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Labuan, Malaysia)
Mansoor Bin Abdul Hamid (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah Sekolah Sains Makanan dan Pemakanan, Kota Kinabalu, Malaysia)
Wolyna Pindi (Faculty of Food Science and Nutrition, Universiti Malaysia Sabah Sekolah Sains Makanan dan Pemakanan, Kota Kinabalu, Malaysia)

British Food Journal

ISSN: 0007-070X

Article publication date: 24 July 2019

Issue publication date: 1 August 2019

Abstract

Purpose

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Design/methodology/approach

Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).

Findings

The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0).

Originality/value

The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Keywords

Acknowledgements

This research was funded by Universiti Malaysia Sabah (UMS) via Research Grant (No. GUG0253-1/2018). Authors are highly appreciative.

Citation

Bin Mohd Zaini, H., Bin Sintang, M.D., Dan, Y.N., Ab Wahab, N., Bin Abdul Hamid, M. and Pindi, W. (2019), "Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty", British Food Journal, Vol. 121 No. 9, pp. 2179-2189. https://doi.org/10.1108/BFJ-02-2019-0130

Publisher

:

Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited