Efecto de la inclusión de una fuente de fi bra dietaria sobre la degradación lipídica y proteica de un producto cárnico tipo hamburguesa Effect of adition of plantain dietary fi ber on lipid and protein spoilage in a hamburger-like meat product

A source of dietary fi ber obtained from plantain peel (Musa AAB) was characterized in terms of dietary fi ber, total phenols and antioxidant capacity in order to generate proposal for use of the byproducts of plantain agribusiness. Thereafter, the effect of the inclusion of the source of dietary fi ber was evaluated at levels of 0 g, 5.5 g, y 6.5 g (treatment) of adding source of dietary fi ber /100 g in a hamburger-type meat product during a time period of 28 days (with sampling on days 0, 7, 14, 21 and 28) on lipid and protein spoilage in terms of malonaldehyde production per gram of meat product and volatile nitrogenous bases per 100 g of meat product. Treatments including dietary fi ber had no signifi cant effect on lipid degradation (p>0.05) while protein degradation had statistically signifi cant differences (p<0.05), volatile nitrogenous bases values were lower on treatments with 5.5, y 6.5 g of adding source of dietary fi ber /100 g in a hamburger. It is concluded that the high fi ber source obtained from dietary plantain peels by applied process may be used to increase hamburger’s