Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract

This study evaluated banana peel extract as a byproduct-derived strategy for maintaining flavor development and product quality in moderately sodium-reduced beef patties through Maillard reaction enhancement. Patties were prepared as S (1.0% NaCl), LS (0.5% NaCl), KS (0.5% NaCl +0.5% KCl), and ES (0.5% NaCl +0.5% banana peel extract) and pan-grilled at 180 °C. Compared with S, LS and KS reduced sodium content by approximately 45%, whereas ES achieved a more moderate sodium reduction of approximately 22% while avoiding the potassium increase associated with KCl substitution. Maillard reaction indices showed that ES maintained intermediate- and late-stage markers comparable to S and KS, while LS exhibited weaker browning responses. ES preserved water-holding capacity, cooking loss, and texture. Sensory evaluation indicated that ES provided saltiness similar to KS with reduced bitterness, consistent with electronic tongue measurements. NMR-based metabolomics supported shifts in organic acids and umami-associated nucleotides. Overall, banana peel extract represents a byproduct-derived clean-label approach that improved taste balance and maintained product quality under reduced‑sodium conditions.