Antioxidant and Aِntimicrobial Properties of Peptides as Bioactive Components in Beef Burger
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:60527", author = "F. M. Abu-Salem and M. H. Mahmoud and M. H. El-Kalyoubi and A. Y. Gibriel and A. A. Abou-Arab Arab", title = "Antioxidant and Aِntimicrobial Properties of Peptides as Bioactive Components in Beef Burger", 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.", volume = "8", number = "7", pages = "666-9", }
