Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract
- 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 and negative bacteria). The chemical composition of the patties was not altered by BSE treatment. However, the addition of 2% and 3% BSE improved the lipid stability and enhanced the antioxidant activity of beef patties during storage. Furthermore, the shelf-life of patties formulated with 2% and 3% of BSE increased from 7 days (control group) to 21 days. Moreover, the patties formulated with BSE received overall acceptability in the sensory evaluation. In conclusion, the inclusion of 2% or 3% BSE could be recommended as a natural antioxidant additive in beef patties.
- Agid:
- 6800036
- https://doi.org/10.1016/j.meatsci.2019.108044