Production of Hydrolyzed Protein of Sesame Meal, and its Effect as a Soy Substitute on Physicochemical and Sensory Properties of Hamburgers

Subject Areas :

Shabnam Ghanbari Nia ¹ , Peiman Ariayi ² , Reza Safari ³ , Leila Najafian ⁴

1 - PhD Student of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
2 - Associate Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
3 - Caspian Sea Ecology Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Sari, Iran.
4 - Assistant Professor, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.

Received: 2021-09-03 Accepted : 2021-12-30 Published : 2025-06-01

Keywords: Bioactive Peptides, Sesame Meal, Fortify, Soy, Hamburger,

Abstract :

Due to the growing importance of producing meat products such as hamburgers in the country, the quality of this product is of particular importance. Therefore, in this study, the effect of hydrolyzed protein of sesame meal as a substitute for soy protein in hamburger formulation was investigated in order to produce a better quality hamburger product. For this purpose, first the hydrolyzed protein of sesame meal was produced using commercial alcalase enzyme, then 4 hamburger treatments, including 1: control (10% soy), 2: 1% of hydrolyzed protein + 9% soy and 3: 2% of hydrolyzed protein + Soybean 8%, treatment 4: 3% hydrolyzed protein + soybean 7% were prepared, then the amounts of fat, protein, moisture and ash, color index (L, a and b), texture and sensory evaluation of hamburger were evaluated. The results related to the properties of hydrolyzed protein showed that the amount of hydrolyzed protein in different treatments was between 62.00- 89.41%. The highest levels of essential and non-essential amino acids were arginine (8.25%) and glutamic acid (18.01%), respectively. The results related to the quality characteristics of the hamburger showed that with the addition of protein, moisture, fat and tissue firmness decreased, protein and brightness increased and all treatments had the allowable range. But treatment 4 was not emotionally approved by the evaluators. Overall, the results of the present study showed that the use of sesame meal protein up to 2% in hamburgers has led to the new product with desirable and acceptable characteristics for consumers.

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