Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 145-156 |
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Shafiee S, Khoshkhoo Z, Goli M, Hoseini E. Investigating the addition of rainbow trout visceral hydrolyzed protein on the quality properties of cooked hamburger. FSCT 2025; 21 (157) :145-156
URL: http://fsct.modares.ac.ir/article-7-74830-en.html
URL: http://fsct.modares.ac.ir/article-7-74830-en.html
1- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,mgolifood@yahoo.com
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (119 Views)
Fat oxidation during the storage period is one of the important factors in the deterioration of food quality. Hydrolyzed fish waste is one of the most important sources of bioactive peptides as a natural antioxidant. The purpose of this research is adding bioactive peptide that obtained from the enzymatic hydrolysis of rainbow trout waste (viscera) to the cooked hamburger formulation and measure the characteristics of the hamburger. Fish wastes were hydrolyzed in optimum conditions (temperature 59°C, time 118 minutes and concentration of 2% alcalase enzyme and then, 0.5, 1, 1.5 and 2% by weight, were added to the hamburger samples. A hamburger is also as a blank. The tests were performed in 3 repetitions and the averages were compared with Duncan's test to check the significance of the variables at P < 0.05 and the data were reported as mean ± standard deviation. The results showed that the cooked hamburger formulation contains 2% viscera by weight, has the highest percentage of cooked yield, fat and moisture retention, and the lowest amount of hardness, cooking loss and shrinkage. Using of a waste source, in order to turn it into a valuable product with antioxidant properties, lead to reduce the amount of fish waste and helps the environment. With this method, natural antioxidants can be used instead of synthetic sources.
Article Type: Original Research |
Subject:
Meat and Products Technology
Received: 2024/04/26 | Accepted: 2024/06/1 | Published: 2025/02/19
Received: 2024/04/26 | Accepted: 2024/06/1 | Published: 2025/02/19
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