Banana peel extract enhances the taste and quality of beef patties by modulating the maillard reaction.

This study aimed to determine whether banana peel extract (BPE), as a source of reducing sugars, enhances the taste and quality attributes of beef patties via the Maillard reaction. Beef patties containing 0, 0.5, 1.0, or 1.5 % BPE (w/w) were pan-grilled at 180 °C. Increasing BPE levels elevated A294 and fluorescence intensities but reduced A420 (p < 0.05), indicating the accumulation of early-stage Maillard products. In raw patties, L*, a*, and b* values decreased with BPE addition (p < 0.05), while no significant differences were observed after cooking. BPE addition significantly increased water holding capacity, while texture parameters remained unaffected, suggesting no adverse effects on physicochemical properties of beef patties with BPE. However, BPE significantly reduced lipid oxidation values and volatile aldehydes such as hexanal and heptanal, thereby showing antioxidant properties. Sensory evaluation and electronic tongue analysis revealed enhanced saltiness and umami perception in beef patties with the addition of BPE. These results, supported by increased TCA-soluble peptide levels (p < 0.05), suggest the formation of low-molecular-weight peptides associated with early Maillard reactions and flavor development. Overall, BPE shows potential as a natural, upcycled additive for improving meat taste and oxidative stability supporting clean-label and sodium-reduction strategies.