اثر نوع و درصد گوشت و پودر شیرخشک بر ویژگی های شیمیایی و میزان آکریل آمید در برگر

نویسندگان
مریم عجم 1
مینا سعیدیان 2
راضیه نیازمند 3
1 دانشگاه آزاد دامغان
2 دانشگاه آزاد واحد دامغان
3 موسسه پژوهشی علوم و صنایع غذایی
چکیده
در پژوهش حاضر، در مرحله اول اثر نوع و درصد گوشت (سه سطح 30،60 و 90 درصد) و در مرحله دوم اثر جایگزینی شیر خشک با کنجاله سویا بر میزان آکریل‌آمید تشکیل‌شده در برگرهای گوساله و مرغ کباب شده (حاوی 60 درصد گوشت) بررسی شد. همچنین میزان قند کل، پروتئین، رطوبت و ویژگی­های حسی برگرها مورد اندازه­گیری شد. نتایج حاکی از این مطلب بود که میزان آکریل­آمید در برگرهای مرغ به طور معنی­داری کمتر از برگرهای گوساله بود (05/0>p). بیشترین و کمترین میزان آکریل­آمید تشکیل‌شده به ترتیب به برگر گوشت 60 درصد (03/66 میکروگرم بر کیلوگرم) و برگر مرغ 90 درصد (54/26 میکروگرم بر کیلوگرم) مربوط بود. همچنین افزایش درصد گوشت گوساله و مرغ از 30 به 60 درصد سبب افزایش آکریل­آمید و افزایش درصد گوشت از 60 به 90 درصد سبب کاهش میزان آکریل­آمید شد. میزان قند کل برگرهای حاوی گوشت مرغ به طور معنی­داری بالاتر از برگرهای حاوی گوشت گوساله و میزان پروتئین آن‌ها پایین­تر بود (05/0>p). همچنین نتایج حاکی از این بود که افزایش جایگزینی پودر شیر خشک منجر به افزایش میزان آکریل­آمید تشکیل‌شده در نمونه­های برگر شد. بیشترین و کمترین میزان آکریل­آمید در مرحله دوم به ترتیب مربوط به برگر گوشت گوساله حاوی 16 درصد پودر شیر خشک (25/69 میکروگرم بر کیلوگرم) و برگر مرغ حاوی 8 درصد پودر شیر خشک (35/40 میکروگرم بر کیلوگرم) بود. به نظر می­رسد که کمترین محتوای آکریل‌آمید در برگرهای 90 درصد مرغ و بدون شیر خشک تشکیل شود.
کلیدواژه‌ها
آکریل‌آمید
اسید آمینه
قند کل
میلارد
همبرگر

موضوعات

عنوان مقاله English

Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk

نویسندگان English

maryam ajam 1
mina Saeedian 2
Razieh Niazmand 3
1 Azad University of Damghan Branch
2 Azad University of Damghan Branch
3 Department of Food Chemistry
چکیده English

In present study, the effect of the percentage of meat in the first stage (three levels of 30, 60% and 90%) and replacement of dried milk powder with soybean meal in the second stage on amount of acrylamide formed in grilled beef and chicken burgers (containing 60% meat) was investigated. Also, total sugar, protein, moisture and sensory characteristics of burgers were determined. The results indicated that the amount of acrylamide in chicken burgers was significantly less than that of beef burgers (p <0.05). The highest and the lowest amounts of formed acrylamide related to meat burger 60% (66.03 μg/kg) and chicken burger 90% (26.54 μg/kg), respectively. Further, the increase of the beef and chicken meat content from 30 to 60% led to increase in acrylamide while increasing from 60 to 90% resulted in decrease in the amount of formed acrylamide. The total sugar content of chicken meat burgers was significantly higher than that of beef burgers while their protein content was lower (p<0.05). The results also indicated that increasing replacement of dry milk powder caused to increase in amount of formed acrylamide in the burgers. The highest and the lowest amounts of acrylamide in the second stage related to the beef burger contains 16% dried milk powder (69.25 µg/kg) and chicken burger containing 8% dried milk powder (40.35 µg/kg). It seems the lowest amount of acrylamide in burgers would be formed in present of the chicken burgers containing 90 percent meat without dried milk powder

کلیدواژه‌ها English

Acrylamide
Amino acid
Total carbohydrate
Maillard
Hamburgers
total sugar
Millard reaction
Hamburger
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