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1. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Author:
FahadY. Al-Juhaimi; Ibrahim A. Babtain; Isam A. Mohamed Ahmed; Omer N. Alsawmahi; Kashif Ghafoor; Oladipupo Q. Adiamo; Elfadil E. Babiker
Source:
Meat science 2020 v.162 pp. 108044
ISSN:
0309-1740
Subject:
Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:
... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:
10.1016/j.meatsci.2019.108044