Open Science Research Excellence

Open Science Index

Commenced in January 2007 Frequency: Monthly Edition: International Publications Count: 29396

Select areas to restrict search in scientific publication database:
Quality Characterization of Burger Affected by Soybean Additives (Natto & Protein Hydrolysate) and Ascorbic Acid
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.
Digital Object Identifier (DOI):


[1] Willet, W. C. (1994). Diet and health: What should we eat? Science, 264, 532−537.
[2] Ames, B. N. (1983). Dietary carcinogens and anticarcinogens: Oxygen radicals and degenerative diseases. Science, 221, 1256−1263.
[3] Norat, T. et al. (2005). Meat, fish and colorectal cancer risk. The European prospective investigation into cancer and nutrition. Journal of the National Cancer Institute, 97(12), 906–916.
[4] Singh, R., G. Singh and G.S. Chanhan, (2000). Nutritional evaluation of soy-fortified biscuits. J. Food Sci. Technol. 37: 162-164.
[5] Wang, C.; Ma, Q.; Pagadala, S.; Sherrard, M.S. and Krishnan, P.G. (1998). Changes of Isoflavones During processing of Soy Protein Isolates. J.A.O.C.S., 75(3): 337-341.
[6] Chen, H.-M.; Muramoto, K. and Yamauchi, F. (1995). Structural analysis of antioxidative peptides from soybean β-conglycinin. J. Agrc. Food Chem., 43(3): 575-578.
[7] Wei, Q.; Walf-Hall, C. and Chang, K.C. (2001). Natto characteristics as affected by steaming time Bacillus strain, and fermentation time. J. Food Sci., 66(1): 167-173.
[8] AOAC (2000). Official Methods of the Association of Official Analytical Chemists, 17th ed. Published by the Association of Official Analytical Chemists. Arlington Virginia, U.S.A.
[9] Bozkurt, H. (2006). Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science 73, 442–450.
[10] Al-Bachira, M. and Mehiob, A. (2001). Irradiated luncheon meat: microbiological, chemicaland sensory characteristics during storage. Food Chemistry 75, 169–175.
[11] McKenna, B.M.; Lyng, J.; Brunton, N. and Shirsat, N. (2006). Advances in radio frequncy and ohmic heating of meat. Journal of Food Engineering 77, 215-229.
[12] Fernandez-Lَpez, J. ; Jiménez, S.; Sayas-Barberل, E.; Sendra, E.and Pérez-Alvarez, J.A. (2006). Quality characteristics of ostrich (Struthio camelus) burgers. Meat science 73: 295–303.
[13] Yıldız-Turp, G. and Serdaroglu, M. (2008). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage Meat Science 78, 447–454.
[14] Aleson-Carbonella, L.; Ferna´ndez-Lo´peza, J.; Pe´rez-Alvareza, J.A. and Kurib, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies 6, 247– 255.
[15] SAS (1998). User’s Guide: Statistics Version 6 Eddition. SAS Institute Inc. Cary, NC.
[16] Ho, K. G., Wilson, L. A., & Sebranek, J. G. (1997). Dried soy tofu powder effects on frankfurters and pork sausage patties. Journal of Food Science, 62, 434−437.
[17] Hernández-Hernández, E., Ponce-Alquicira, E., Jaramillo-Flores, M. E., and Legarreta G. I. (2009). Antioxidant effect of rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colours of model raw pork batters. Meat Sci., 81, 410 – 417.
[18] Hwang, K-E, Choi, Y-S., Choi, S-M., Kim, H-W., Choi, J-H., Lee, M-A. and Kim, C-J. (2013). Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets. Meat Science 95, 593–602.
[19] Serdaroglu, M., G. Yildiz-Turp and K. Abrodimov, (2005). Quality of low-fat meatballs containing legume flours as exterders. Meat Sci., 70: 99-105.
[20] Candogan, K. and Kolsarici, N. (2003). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science 64, 199–206.
[21] Hayes, J.E.; Stepanyan, V.; Allen, P.; O’Grady, M.N. and Kerry, J.P. (2009). Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Science 84 (2010) 613–620.
[22] Pena-Ramosa, E. A. and. Xiong, Y. L. (2003). Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science, 64, 259–263.
Vol:13 No:03 2019Vol:13 No:02 2019Vol:13 No:01 2019
Vol:12 No:12 2018Vol:12 No:11 2018Vol:12 No:10 2018Vol:12 No:09 2018Vol:12 No:08 2018Vol:12 No:07 2018Vol:12 No:06 2018Vol:12 No:05 2018Vol:12 No:04 2018Vol:12 No:03 2018Vol:12 No:02 2018Vol:12 No:01 2018
Vol:11 No:12 2017Vol:11 No:11 2017Vol:11 No:10 2017Vol:11 No:09 2017Vol:11 No:08 2017Vol:11 No:07 2017Vol:11 No:06 2017Vol:11 No:05 2017Vol:11 No:04 2017Vol:11 No:03 2017Vol:11 No:02 2017Vol:11 No:01 2017
Vol:10 No:12 2016Vol:10 No:11 2016Vol:10 No:10 2016Vol:10 No:09 2016Vol:10 No:08 2016Vol:10 No:07 2016Vol:10 No:06 2016Vol:10 No:05 2016Vol:10 No:04 2016Vol:10 No:03 2016Vol:10 No:02 2016Vol:10 No:01 2016
Vol:9 No:12 2015Vol:9 No:11 2015Vol:9 No:10 2015Vol:9 No:09 2015Vol:9 No:08 2015Vol:9 No:07 2015Vol:9 No:06 2015Vol:9 No:05 2015Vol:9 No:04 2015Vol:9 No:03 2015Vol:9 No:02 2015Vol:9 No:01 2015
Vol:8 No:12 2014Vol:8 No:11 2014Vol:8 No:10 2014Vol:8 No:09 2014Vol:8 No:08 2014Vol:8 No:07 2014Vol:8 No:06 2014Vol:8 No:05 2014Vol:8 No:04 2014Vol:8 No:03 2014Vol:8 No:02 2014Vol:8 No:01 2014
Vol:7 No:12 2013Vol:7 No:11 2013Vol:7 No:10 2013Vol:7 No:09 2013Vol:7 No:08 2013Vol:7 No:07 2013Vol:7 No:06 2013Vol:7 No:05 2013Vol:7 No:04 2013Vol:7 No:03 2013Vol:7 No:02 2013Vol:7 No:01 2013
Vol:6 No:12 2012Vol:6 No:11 2012Vol:6 No:10 2012Vol:6 No:09 2012Vol:6 No:08 2012Vol:6 No:07 2012Vol:6 No:06 2012Vol:6 No:05 2012Vol:6 No:04 2012Vol:6 No:03 2012Vol:6 No:02 2012Vol:6 No:01 2012
Vol:5 No:12 2011Vol:5 No:11 2011Vol:5 No:10 2011Vol:5 No:09 2011Vol:5 No:08 2011Vol:5 No:07 2011Vol:5 No:06 2011Vol:5 No:05 2011Vol:5 No:04 2011Vol:5 No:03 2011Vol:5 No:02 2011Vol:5 No:01 2011
Vol:4 No:12 2010Vol:4 No:11 2010Vol:4 No:10 2010Vol:4 No:09 2010Vol:4 No:08 2010Vol:4 No:07 2010Vol:4 No:06 2010Vol:4 No:05 2010Vol:4 No:04 2010Vol:4 No:03 2010Vol:4 No:02 2010Vol:4 No:01 2010
Vol:3 No:12 2009Vol:3 No:11 2009Vol:3 No:10 2009Vol:3 No:09 2009Vol:3 No:08 2009Vol:3 No:07 2009Vol:3 No:06 2009Vol:3 No:05 2009Vol:3 No:04 2009Vol:3 No:03 2009Vol:3 No:02 2009Vol:3 No:01 2009
Vol:2 No:12 2008Vol:2 No:11 2008Vol:2 No:10 2008Vol:2 No:09 2008Vol:2 No:08 2008Vol:2 No:07 2008Vol:2 No:06 2008Vol:2 No:05 2008Vol:2 No:04 2008Vol:2 No:03 2008Vol:2 No:02 2008Vol:2 No:01 2008
Vol:1 No:12 2007Vol:1 No:11 2007Vol:1 No:10 2007Vol:1 No:09 2007Vol:1 No:08 2007Vol:1 No:07 2007Vol:1 No:06 2007Vol:1 No:05 2007Vol:1 No:04 2007Vol:1 No:03 2007Vol:1 No:02 2007Vol:1 No:01 2007