EVALUATING OF HAMBURGER QUALITY USING COLLAGEN CONTENT

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KAMKAR A.A.F.; ROKNY N.; RASOULI A.; SHIROUDI A.

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Paper Information

Journal: Year:2004 | Volume:17 | Issue:2 (63 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 75-79

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Information Journal Paper

Title

EVALUATING OF HAMBURGER QUALITY USING COLLAGEN CONTENT

Author(s)

KAMKAR A.A.F. | ROKNY N. | RASOULI A. | SHIROUDI A. | Issue Writer Certificate

Keywords

COLLAGENQ4

PROTEIN QUALITYQ4

HAMBURGERQ4

HYDROXYPROLINEQ4

Abstract

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 was: 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.

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APA: Copy

KAMKAR, A.A.F., ROKNY, N., RASOULI, A., & SHIROUDI, A.. (2004). EVALUATING OF HAMBURGER QUALITY USING COLLAGEN CONTENT. PAJOUHESH-VA-SAZANDEGI, 17(2 (63 IN ANIMAL AND FISHERIES SCIENCES)), 75-79. SID. https://sid.ir/paper/19567/en

Vancouver: Copy

KAMKAR A.A.F., ROKNY N., RASOULI A., SHIROUDI A.. EVALUATING OF HAMBURGER QUALITY USING COLLAGEN CONTENT. PAJOUHESH-VA-SAZANDEGI[Internet]. 2004;17(2 (63 IN ANIMAL AND FISHERIES SCIENCES)):75-79. Available from: https://sid.ir/paper/19567/en

IEEE: Copy

A.A.F. KAMKAR, N. ROKNY, A. RASOULI, and A. SHIROUDI, “EVALUATING OF HAMBURGER QUALITY USING COLLAGEN CONTENT,” PAJOUHESH-VA-SAZANDEGI, vol. 17, no. 2 (63 IN ANIMAL AND FISHERIES SCIENCES), pp. 75–79, 2004, [Online]. Available: https://sid.ir/paper/19567/en

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