The current study was conducted with the aim of fortifying meat burger with the protein isolate extracted from defatted sweetened and unsweetened apricot kernels. The antimicrobial activity of defatted apricot kernels and protein isolates of sweetened and unsweetened kernels against some pathogenic microbes was studied, and it was characterized by its effect on gram-positive bacteria more than gram-negative bacteria. As for its effect on yeast, the inhibition diameter was 4.5 mm at a concentration of 200 mg for the unsweetened protein isolate. As for its effect on mold, the inhibition percentage was between 56.05 65.21% for all samples at a concentration of 100 mg. The sweetened and unsweetened protein isolate was used in the manufacture of meat burger with a replacement rate of 5%, 10% and 20%, and the shrinkage ratio was measured by diameter of the burger, where the best shrinkage rate was in the burger replaced with 20% of the sweetened isolate, which was 16.25% compared to the control model 18.75%, and the holding capacity of water and fat was measured, and burger which replaced with unsweetened isolate gave the highest value. The number of microorganisms was also measured and a sensory evaluation was conducted for these models. All samples were similar to the control model until 20% of the local sweetened protein isolate was replaced.
