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

FahadY. Al-Juhaimi, Ibrahim A. Babtain, Isam A. Mohamed Ahmed, Omer N. Alsawmahi, Kashif Ghafoor, Oladipupo Q. Adiamo, Elfadil E. Babiker
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.