Utilization of Bioactive Components Produced from Fermented Soybean (Natto) in Beef Burger

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

Abstract:

Soybean Natto powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactives compound (soybean Natto) as antioxidant and antimicrobial were added at level of 1, 2 and 3%. Chemical analysis and physical properties were affected by soybean Natto addition. All the tested soybean Natto additives showed strong antioxidant properties. The microbiological indicators were significantly (P < 0.05) affected by the addition of the soybean Natto. 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 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 soybean Natto. Sensory attributes were also performed, added soybean Natto exhibits beany flavor which was clear about samples of 3% soybean Natto.

Keywords: Antioxidant, antimicrobial, bioactive peptide, antioxidant peptides.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1093420

References:

[1] D.Y. Kwon, J.W. Daily, H. J, Kima, and S. Parke, "Antidiabetic effects of fermented soybean products on type 2 diabetes," Nutrition Research, vol. 30, pp.1-13, 2010.
[2] L.M. Beak, L.Y. Park, K.S. Park, and S. H. Lee, "Effect of starter cultures on the fermentative characteristics of cheonggukjang," Korean J. Food Science Technology, vol. 40, pp.400-405, 2008.
[3] M. Shimizu, and D.O. Son, "Food-derived peptides and intestinal functions," Current Pharm Design, vol. 13, pp.885-895, 2007.
[4] 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.
[5] 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.
[6] Q. Wei, C. Walf-Hall, and K.C. Chang, "Natto characteristics as affected by steaming time Bacillus strain, and fermentation time," J. Food Science, vol. 66, pp.167-173, 2001.
[7] J. Fernandez-Lَpez, 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.
[8] B. Siriken, M. Ozdemir, H. Yavuz, and S. "The microbiologica quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey," Food Control, vol.17, pp. 923– 928, 2006.
[9] AOAC," 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.
[10] 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.
[11] M. Al-Bachira, and A. Mehiob, "Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage," Food Chemistry, vol 75, pp. 169–175, 2001.
[12] H. Bozkurt, and O. Erkman, "Effect of nitrate/nitrite on the quality sausage (suck) during ripening and storage," J. of the Science of Food Agriculture, vol 84, pp.279-286, 2004.
[13] M.C. Hunt, J.C. Acton, R.C. Benedict, C.R, Calkins, D.P. Cornfort, and L.E. Jeremiah, "Guidelines for meat color evaluation (pp. 1-12).Chicago 7 American Meat Science Association and National Live Stock and Meat Board, 1991.
[14] 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.
[15] L. Aleson-Carbonella, J. Fernandez-Lo´peza, J.A. Perez-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.
[16] SAS, " SAS User’s Guide: Statistics," Version 6 Eddition. SAS Institute Inc., Cary, NC, 1998.
[17] R.A. Waller, and D.B. Duncan, "A Bayes rule for the symmetric multiple comparison problems," J. American Stat. Association, vol. 64, pp.1484-1503, 1969.
[18] 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.
[19] 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.
[20] J. Fernandez-Lopez, N. Zhi, L. Aleson-Carbonell, J.A. P´rez-Alvarez, and V. Kuri, "Antioxidant and antibacterial activities of natural extracts: application in beef meatballs," Meat Science, vol.69, pp. 371–380, 2005.
[21] M. Serdaroglu, G. Yıldız-Turp, and K. Abrodımov, "Quality of low fat meatballs containing Legume flours as extenders," Meat Science, vol.70, pp. 99–105, 2005.
[22] 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.
[23] 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.
[24] 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.
[25] V. K. Bajpai, A. Rahman, N.T. Dung, M.K Huh, and S.C. Kong, "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.
[26] 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.