Antioxidant and Aِntimicrobial Properties of Peptides as Bioactive Components in Beef Burger
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32771
Antioxidant and Aِntimicrobial Properties of Peptides as Bioactive Components in Beef Burger

Authors: F. M. Abu-Salem, M. H. Mahmoud, M. H. El-Kalyoubi, A. Y. Gibriel, A. A. Abou-Arab Arab

Abstract:

Dried soy protein hydrolysate powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactive compounds (soy protein hydrolysate) as antioxidant and antimicrobial were added at level of 1, 2 and 3 %.Chemical analysis and physical properties were affected by protein hydrolysate addition. The TBA values were significantly affected (P < 0.05) by the storage period and the level of soy protein hydrolysate. All the tested soybean protein hydrolysate additives showed strong antioxidant properties. Samples of soybean protein hydrolysate showed the lowest (P < 0.05) TBA values at each time of storage. The counts of all determined microbiological indicators were significantly (P < 0.05) affected by the addition of the soybean protein hydrolysate. Decreasing trends of different extent were also observed in samples of the treatments for total viable counts, Coliform, Staphylococcus aureus, yeast and molds. Storage period was being significantly (P < 0.05) affected on microbial counts in all samples Staphylococcus aureus were the most sensitive microbe followed by Coliform group of the sample containing protein hydrolysate, while molds and yeast count showed a decreasing trend but not significant (P < 0.05) until the end of the storage period compared with control sample. Sensory attributes were also performed, added protein hydrolysate exhibits beany flavor which was clear about samples of 3% protein hydrolysate.

Keywords: Antioxidant, antimicrobial, isoflavones, bioactive peptide, antioxidant peptides, soybean protein hydrolysate.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1096057

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2160

References:


[1] K.B. Chin, J.T. Keeton, R.K. Miller, M.T. Longnecker, and J.W. Lamkey, "Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna,” J. of Food Science, vol. 65, pp.756−763, 2000.
[2] B.Vallejo-Cordoba, S. Nakai, W.D. Powrie, and T. Beveridge, "Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates,” J. of Food Science, vol. 52, pp. 1133−1136, 1987.
[3] J.J. Rakosky, "Soy products for the meat industry,” J. of Agricultural and Food Chemistry, vol. 18, pp. 1005−1009, 1970.
[4] K.G. Ho, L.A. Wilson, and J.G.Sebranek, "Dried soy tofu powder effects on frankfurters and pork sausage patties,” J. of Food Science, vol. 62, pp. 434−437, 1997.
[5] M.M. Aguirrezabal, J. Mateo, M.C. Dom!ınguez, and J.M. Zumalac- !arregui, "The effect of paprika, garlic and salt on rancidity in dry sausages,” Meat Science, vol. 54, pp.77–81, 2000.
[6] A. A. Frankel, L.J. Custer, W. Wang, and C.H.Yang, Shi, "HPLC analysis of isoflavonoids and other phenolic agents from foods and human fluids,” Proc Soc Exp Biol Med, vol. 37, pp. 263–272, 1998.
[7] P.A. Morrisey, P.J.A. Sheehy, K. Galvin, J.P. Kerry, and D.J. Buckley, "Lipid oxidation in meat and meat products,” Meat Science, vol. 49, pp. S73–S86, 1998.
[8] K. Sato, and G.R.Hegarty, "Warmed-over flavor in cooked meats,” J. of Food Science, vol. 36, pp. 1098, 1971.
[9] K. Arihara, "Strategies for designing novel functional meat products,” Meat Science, vol. 74, pp.219–229, 2006.
[10] C. E.Brown,”Interactions among carnosine, anserine, ophidine and copper in biochemical adaptation,” J. of Theoretical Biology, vol. 88, pp.245–256, 1981.
[11] E.M. Insani, A. Eyherabide, G. Grigioni, A.M. Sancho, N. A. Pensel, and A. M. Descalzo, "Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina,” Meat Science, pp. 1010-1016, 2007.
[12] C. Wang, S. Ma Q, Pagadala, M.S. Sherrard, and P.G. Krishnan, "Changes of Isoflavones During Processing of Soy Protein Isolates,” J.A.O.C.S, vol. 75, no.3, pp. 337-341, 1998.
[13] H.M Chen, K. Muramoto, and F. Yamauchi, "Structural analysis of antioxidative peptides from soybean β-conglycinin,” J. Agricultural Food Chemistry, vol. 43, no.3, pp.575-578, 1995.
[14] J. Fernandez-Lpَez, S. Jiménez, E. Sayas-Barber, E. Sendra, and J.A.Pérez-Alvarez, "Quality characteristics of ostrich (Struthio camelus) burgers,” Meat Science, vol. 73, pp. 295–303, 2006.
[15] B. Siriken, M. Ozdemir, H. Yavuz, and S. Pamuk, "The microbiological quality and residual nitrate/nitrite levels in Turkish sausage (soudjouck) produced in Afyon Province, Turkey,” Food Control, vol. 17, pp. 923–928, 2006.
[16] A.O.A.C, "Official Methods of the Association of Official Analytical Chemists, 17th ed. Published by the Association of Official Analytical Chemists,” Arlington Virginia, U.S.A, 2000.
[17] H. Bozkurt, "Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage,” Meat Science, vol. 73, pp. 442–450, 2006.
[18] M. Al-Bachir, and A. Mehiob, "Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage,” Food Chemistry, vol. 75, pp. 169–175, 2001.
[19] H. Bozkurt, and O. Erkman, "Effect of nitrate/nitrite on the quality sausage (suck) during ripening and storage,” J. of the Science of Food Agricultural, vol. 84, pp. 279-286, 2004.
[20] M.C. Hunt, J.C. Acton, R.C. Benedict, C.R. Calkins, D.P. Cornfort, and L.E.Jeremiah, "Guidelines for meat color evaluation,” Chicago 7 American Meat Science Association and National Live Stock and Meat Board, pp. 1-12, 1991.
[21] G. Yıldız-Turp, and M. Serdaroglu, "Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage,” Meat Science, vol. 78, pp.447–454, 2008.
[22] L. Aleson-Carbonella, J. Ferna´ndez-Lo´peza, J.A. Pe´rez-Alvareza, and V. Kurib, "Characteristics of beef burger as influenced by various types of lemon albedo,” Innovative Food Science and Emerging Technologies, vol. 6, pp. 247– 255, 2005.
[23] SAS, "User’s Guide: Statistics,” Version 6 Edition. SAS Institute Inc., Cary, NC, 1998.
[24] R.A. Waller, and D.B.Duncan, "A Bayes rule for the symmetric multiple comparison problems,” J. Am. Stat. Assoc, vol. 64, pp. 1484- 1503, 1969.
[25] A. Serrano, S. Cofrades, and F. Jimenez-Colmenero, "Characteristics of restructured beef steak with different proportions of walnut during frozen storage,” Meat Science, vol. 72, pp. 108–115, 2006.
[26] S.Z. Tang, S.Y. Ou, X.S. Huang, W. Li, J.P. Kerry, and D. J.Buckley , "Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions,” J. of Food Engineering, vol. 77, pp. 248–253, 2006.
[27] J. Fernandez-Lopez, N. Zhi, L. Aleson-Carbonell, J.A. Pe´rez-Alvarez, and V. Kuri, "Antioxidant and antibacterial activities of natural extracts: application in beef meatballs,” Meat Science, vol. 69, no.3, pp.371–380, 2005.
[28] M. Serdaroglu, G. Yıldız-Turp, and K. Abrodımov, "Quality of lowfat meatballs containing Legume flours as extenders,” Meat Science, pp. 70, 99–105, 2005.
[29] L. Zhang, J. Li, and K. Zhou, "Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation,” Bioresource Technology, vol. 101, pp. 2084–2089, 2010.
[30] T.L. Mc Carthy, J.P. Kerry, J.F Kerry, P.B. Lynch, and D.J.Buckly, "Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties,” Meat Science, vol. 57, pp.177-184, 2001.
[31] T. Matoba, "How does the radical-scavenging activity of soy protein food change during heating,” Daizu Tanpakushitsu Kenkyu, vol. 5, pp. 47-50, 2002.
[32] E.A. Pena-Ramosa, and Y. L. Xiong, "Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties,” Meat Science, vol. 64, pp.259–263, 2003.
[33] V.K. Bajpai, A. Rahman, N.T. Dung, M.K. Huh, and S.C.Kang, "In vitro inhibition of food spoilage and food borne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr,” J. of Food Science, vol. 73, pp. 314−320, 2008.
[34] H.J.D. Dorman, and S.G. Deans, "Antimicrobial agents from plants: Antibacterial activity of plant volatile oils,” J. of Applied Microbiology, vol. 88, pp. 308−316, 2000.