The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

In this study, to improve the quality and shelf life of hamburgers, sesame meal protein hydrolysates (SPH) were produced using two enzymes of alcalase and flavourzyme and then four hamburger treatments: T1: control (10% soybean), T2: 1% SPH + soybean 9%, T3: 2% SPH + soybean 8%, and T4: 3% SPH + soy...

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Bibliographic Details
Published in:Animal science journal 2022-01, Vol.93 (1), p.e13729-n/a
Main Authors: Ghanbarinia, Shabnam, Ariaii, Peiman, Safari, Reza, Najafian, Leila
Format: Article
Language:English
Subjects:
alcalase
Animals
antioxidant activity
Antioxidants - metabolism
Carotene
Cold storage
E coli
flavourzyme
Glycine max - chemistry
hamburger
Hydrolysates
Linoleic acid
Microorganisms
Oxidation
Oxidation-Reduction
Physicochemical properties
Protein Hydrolysates - pharmacology
Proteins
Sesamum
Sesamum - metabolism
Shelf life
soybean
Soybeans
Spoilage
Subtilisin
Subtilisins - metabolism
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Summary:In this study, to improve the quality and shelf life of hamburgers, sesame meal protein hydrolysates (SPH) were produced using two enzymes of alcalase and flavourzyme and then four hamburger treatments: T1: control (10% soybean), T2: 1% SPH + soybean 9%, T3: 2% SPH + soybean 8%, and T4: 3% SPH + soybean 7% were prepared. Physicochemical properties were analyzed at the beginning of the storage period; microbial and chemical quality was evaluated at intervals of 0, 4, 8, 12, and 16 days. The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta‐carotene‐linoleic acid) (P 
ISSN:1344-3941
1740-0929
DOI:10.1111/asj.13729