Evaluation of amino acid composition in different types of meat and plant-based burger patties | Določitev aminokislinske sestave mesnih in rastlinskih burgerjev

Английский. 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.

словенский. V študiji smo preučevali vsebnost beljakovin in aminokislinsko sestavo različnih komercialno dostopnih mesnih in rastlinskih burgerjev. Namen študije je bil ugotoviti, ali rastlinski burgerji izpolnjujejo zahteve po vsebnosti esencialnih aminokislin v humani prehrani. Aminokislinski profili so bili določeni z analizatorjem aminokislin, kemijski indeksi posameznih esencialnih aminokislin za odrasle pa izračunani na podlagi smernic FAO/WHO. V študiji smo analizirali vsebnost beljakovin in aminokislinsko sestavo različnih mesnih burgerjev (ABB) iz piščančjega, svinjskega in govejega mesa ter burgerjev iz sestavin rastlinskega izvora (PBB). Rezultati so pokazali, da je imel med rastlinskimi vzorci PBB 4 najvišjo vsebnost beljakovin (24,81 g/100 g), ki je bila skoraj primerljiva z ABB 1 (26,48 g/100 g). Najbolj zastopane aminokisline v vzorcih so bile Glu, Asp, Leu, Lys, Arg, Ser, Pro in Gly, pri čemer so bile najvišje koncentracije le-teh izmerjene v vzorcih PBB 6, PBB 3 in ABB 1. PBB 1 se je pokazal kot dober vir beljakovin z najvišjo vsebnostjo esencialnih aminokislin (400,08 mg/g beljakovin) med rastlinskimi burgerji. Pri nekaterih rastlinskih burgerjih je bilo ugotovljeno pomanjkanje esencialnih aminokislin, največje pri vzorcih PBB 3 in PBB 4. Praktična vrednost te študije je v tem, da ljudem pomaga sprejemati premišljene prehranske odločitve.