Physicochemical and microbial quality of veggie burgers with fermented rapeseed meal as a potential protein source

Introduction and Objective.Rapeseed meal (RSM), a by-product of oil extraction, is rich in protein and holds potential as a replacement for animal-derived ingredients.However, its direct use in human nutrition is limited due to the presence of antinutritional compounds such as glucosinolates and phytic acid.Fermentation is a promising method to improve RSM's nutritional and functional properties by reducing these compounds and enhancing protein digestibility.The aim of this study is to evaluate the physicochemical and microbial quality of fermented rapeseed meal and assess its suitability for use in novel food applications.Materials and Method.Three variants of veggie burgers with varying amounts of fermented dried meal (10g -20 g), underwent microbiological and physicochemical analyses according to ISO standards.Results.The raw burgers had high counts of lactic acid bacteria and yeast (approx.7 log CFU/g) with no pathogens.The burger with 20 g meal contained almost 8% protein.Fermented rapeseed meal integrated effectively with other ingredients (carrot and nutritional yeast flakes) improving texture and binding.The fermentation process applied reduced the content of antinutritional substances in rapeseed meal. Conclusions.The study provides valuable insights into the physicochemical and microbial quality of veggie burgers enriched with fermented rapeseed meal, demonstrating its potential as a safe and functional alternative source of protein.The burgers developed comply with consumer health and safety requirements, further supporting the feasibility of incorporating fermented rapeseed meal into the human diet; nevertheless, additional investigations are warranted.These findings may facilitate the development of novel food products and contribute to considerations of food safety.