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Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract
- Al-Juhaimi, FahadY., Babtain, Ibrahim A., Mohamed Ahmed, Isam A., Alsawmahi, Omer N., Ghafoor, Kashif, Adiamo, Oladipupo Q., Babiker, Elfadil E.
- Meat science 2020 v.162 pp. 108044
- 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
- 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.