ارزيابي كيفيت همبرگر با استفاده از ميزان كلاژن

Evaluating of hamburger quality using collagen content

In this study 120 samples of 3 types of Iranian commercial hamburgers (with meat contents of 40%, 60% and 70%) from 4 manufactures were analyzed for hydroxyproline, collagen contents and collagen contents as connective tissue in total protein. Mean hydroxyproline, collagen contents and collagen proportion to total protein of Iranian commercial hamburgers were: Hamburgers with meat contents of 40%, 0.30; 2.43; 22.4 respectively. Hamburgers with meat contents of 60%, 0.33, 2.56, 21.1 respectively. And hamburgers with meat contents of 70%, 0.38, 3.06, 23.7 respectively that was high than what has been established by standard authorities indicating lower quality of these products.