Impact of Faba bean protein isolate on burger shelf-life: analyzing texture, oxidation, color, and microbial stability
Main Article Content
Keywords
burger, color stability, Faba bean protein isolate (FBPI), functional ingredients, microbiological quality, physical properties, refrigerated storage, sustainable food
Abstract
The incorporation of Faba Bean Protein Isolate (FBPI) into plant-based and hybrid meat products was evaluated for its impact on textural and color stability during refrigerated storage. The study revealed that FBPI significantly enhanced texture retention, with burgers containing 15% and 20% FBPI (B3 and B4) maintaining greater firmness over 30 days compared to the control, with hardness values of 3030.2 and 3065.5, respectively, versus 2920.8 for the control (B1). The control sample (B1) experienced the greatest loss in hardness, showing a decrease of 12% by day 30, while FBPI-enriched samples retained 8–10% more hardness, suggesting that FBPI helps prevent the softening effect commonly observed in refrigerated plant-based products. Additionally, FBPI significantly improved color stability. The L* values for B4 (20% FBPI) increased by 2.5 units, from 51.9 on day 0 to 52.6 by day 30, while the control sample (B1) showed only a slight increase, from 40.2 to 41.9. The addition of FBPI also appeared to reduce oxidation and microbial growth, with FBPI-containing samples exhibiting up to 15% lower oxidation markers (measured by peroxide value) and a 12% reduction in microbial count compared to the control, indicating its potential to extend shelf life. These findings suggest that FBPI is a promising natural additive for improving the texture and color stability of plant-based and hybrid meat products, offering a sustainable solution to maintaining product quality during storage.
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