Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella.

Reducing the fat content of processed meat products has become necessary due to consumer-driven demand for healthier foods. In this sense, this study aimed to characterize chicken mortadella with total and partial replacement of chicken skin by green banana biomass (GBB). Five treatments (with two repetitions each and weighing 400 g) were prepared: F0 (control treatment formulated with 100% chicken skin), F1, F2, F3, and F4 (25, 50, 75, and 100% of chicken skin replacement by GBB, respectively).