Effect of Spirulina Algae as a Substitute for Soy Protein on the Physicochemical and Qualitative Properties of Hamburger

In this study, the effect of Spirulina platensis (as a substitute for soybeans) was investigated in order to increase the quality and shelf life of hamburgers during a 12-day refrigerated storage period. For this purpose 4 treatments including, treatment 1: control treatment, Treatment 2: Spirulina algae 1% + Soybean 9%, Treatment 3: Spirulina 2% + Soybean 8%, Treatment 4: Spirulina 3% + Soybean 7% were prepared and approximate analysis including fat, protein, moisture and hamburger ash at the beginning, microbial properties (total bacterial counts (TVC) and cryopreserved bacterial counts (PTC)) and chemical (peroxide (PV), thiobarbiotic acid (TBA), total volatile nitrogen base (TVBN) and colorimetric values, and sensory evaluation were determined during 12 days of storage. According to the results, with the addition of algae, moisture and fat decreased, protein increased, but all treatments were within the permissible range. The results of chemical and microbial analyzes showed that the replacement of algae with soybean generally decreased oxidative and microbial spoilage compared to the control treatment, and by increasing algae concentration the better results was observed, but only treatment 2 was approved by the panelist. So, according to the material above, replacing meat with algae up to 1% can be a good solution to increase the quality and shelf life of hamburgers.