Evaluation of amino acid composition in different types of meat and plant-based burger patties

Authors

  • Kaltrina BERISHA University of Prishtina “Hasan Prishtina, Faculty of Agriculture and Veterinary, Department of Food Technology with Biotechnology, Prishtina, Republic of Kosova and Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Technology, Department of Nutrition, Budapest, Hungary
  • Zsuzsanna MEDNYÁNSZKY Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Nutrition, Department of Nutrition, Budapest, Hungary
  • Altin BERISHA Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Nutrition, Department of Nutrition, Budapest, Hungary
  • Tamara TARI Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Nutrition, Department of Nutrition, Budapest, Hungary
  • Hysen BYTYQI University of Prishtina “Hasan Prishtina”, Faculty of Agriculture and Veterinary, Department of Animal Sciences, Prishtina, Republic of Kosova

DOI:

https://doi.org/10.14720/aas.2024.120.4.18282

Keywords:

human nutrition, essential amino acids, proteins, meat substitutes, plant-based burger patties, nutrition value

Abstract

The study examined the protein content and amino acid composition of various commercially available plant-based and meat-based burger patties. The aim of this study was to determine whether plant-based burger patties meet the requirement for essential amino acid content in the human diet. Amino acid profiles were determined using the Amino Acid Analyzer and FAO/WHO guidelines were considered for essential amino acid requirements. In this study, the protein content and amino acid composition of various meat-based burger patties (ABB), including chicken, pork and beef, and plant-based burgers (PBB) were analysed. The results showed that among the plant-based samples, PBB 4 had the highest protein content (24.81 g / 100 g), which was almost equal to that of ABB 1 (26.48 g / 100 g). The most abundant amino acids detected were Glu, Asp, Leu, Lys, Arg, Ser, Pro and Gly, with samples PBB 6, PBB 3 and ABB 1 having the highest concentrations. PBB 1 stood out as a valuable protein source with the highest content of essential amino acids (400.08 mg/g protein) among the plant-based burger patties. Some plant-based burger patties were deficient in essential amino acids, with PBB 3 and PBB 4 having the highest deficiency. The practical value of this study is that it helps people to make informed dietary choices.

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Published

13. 12. 2024

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Section

Original Scientific Article

How to Cite

BERISHA, K., MEDNYÁNSZKY, Z., BERISHA, A., TARI, T., & BYTYQI, H. (2024). Evaluation of amino acid composition in different types of meat and plant-based burger patties. Acta Agriculturae Slovenica, 120(4), 1–11. https://doi.org/10.14720/aas.2024.120.4.18282