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.

本研究旨在评估以不同浓度（1％，2％和3％）的猴面包籽提取物（BSE）配制的牛肉饼在4°C储存期间的氧化稳定性以及理化，微生物和感官特性。 。疯牛病含有大量的酚类化合物，并表现出抗氧化和抗菌活性（对革兰氏阳性和阴性细菌都有）。BSE处理不会改变肉饼的化学成分。但是，添加2％和3％的BSE可以改善牛肉肉在储存过程中的脂质稳定性并增强其抗氧化活性。此外，用2％和3％的BSE配制的肉饼的货架期从7天（对照组）增加到21天。此外，用BSE配制的肉饼在感官评估中总体上可以接受。