تأثير بروتين الصويا المرطب في الصفات النوعية للبيركر المصنع من لحم البقر و لحم الدجاج المسن

Abstract EN

This study aimed to investigate the effect of suplemention of burger meat mixture with diferent levels {0,10,20 and 30%) of Soya protein on the tenderness, Juisness,flavor and tast,Color and genero acceptabilty of burger Product.

The data of sensory evaluation showed that the best soya protein suplementation level was 20% .

This level of snplementation record the highest scoring for tenderness ( 6.20 ), Juisness ( 5.93 ), tast and flavor ( 2.86 ), Color ( 6.0 ), and general acceptability ( 6.4 ).

These results suggest that the best burger will be manufatured when 20% of Soya Protein were suplemented to the meat mixture.