Evaluation of amino acid composition in different types of meat and plant-based burger patties
Kaltrina BERISHA | Zsuzsanna MEDNYÁNSZKY | Altin BERISHA | Tamara TARI | Hysen BYTYQI
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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