Open Science Research Excellence
%0 Journal Article
%A Marwa H. Mahmoud and  Ferial M. Abu-Salem
%D 2014 
%J  International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 89, 2014
%T Quality Characterization of Burger Affected by Soybean Additives (Natto & Protein Hydrolysate) and Ascorbic Acid
%U http://waset.org/publications/9999150
%V 89
%X Soy protein is a common ingredient added to processed meats to enhance its functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) containing hydrolyzed peptides and amino acids, with or without ascorbic acid were added to burger in order to improve its quality characteristics. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect with Natto additive. Color tools, lightness and yellowness were higher (P<0.05) for the samples with added soybean products (with or without ascorbic acid), while redness decreased. Both of protein hydrolysate and ascorbic acid increased the softiness while, Natto additive increased the hardness of samples. Natto & protein hydrolysate additives increased the total volatile basic nitrogen while, samples with ascorbic acid decreased TVBN values at significant levels. Also, soy additives were improved both of cooking quality and sensory evaluation of the burger in order to prove that soy products actually affect the quality characteristics of meat products.

%P 523 - 527