Nano formulated soy proteins for improvement of beef Burgers quality

Abstract

THE compared QUALITY to burgers of beef produced burgers with produced soy proteins. using 100% The growing meat as a field primary of nanotechnology source is less presents the potential for further improvement in the cooking properties of beef burgers. This study was conducted to improve the quality characteristics of the beef burger through the usage of nano soy protein particles and nano glycinin protein. Ultrasonic cavitation was used to synthesize the nano proteins. The obtained nano proteins were characterized to evaluate zeta potential, particle size distribution, crystallinity and polydispersity index, as well as, functional properties such as water and oil holding capacity, hydrophobicity, solubility and emulsion properties. Beef burger quality was evaluated by comparing cooking loss, cooking yield, shrinkage, and pH with the negative control sample. The results showed that the shrinkage and cooking loss were decreased by increasing storage period in beef burgers prepared from the nano proteins compared with burgers prepared from soy protein isolate and glycinin. The nano glycinin protein exhibited the highest cooking yield among all proteins and was significantly higher (P ≤ 0.05) than the negative control. After storage, percent shrinkage was significantly lower (P ≤ 0.05) for nano soy protein and nano glycinin (18 and 17.8 %, respectively) than the negative control (30%). Plasticity for nano soy protein and nano glycinin (4.42 and 4.23, respectively) increased compared with the negative control burger samples (3.7) after 3 months. The addition of nano formulated proteins to beef burger improved the cooking quality of the meat product.