Elsevier

Meat Science

Volume 162, April 2020, 108044
Meat Science

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

https://doi.org/10.1016/j.meatsci.2019.108044Get rights and content

Highlights

  • The effect of baobab seed extract (BSE) on storage stability and quality of beef patties was assessed.

  • This is the first report on using BSE as a preservative in meat patties.

  • BSE showed good antioxidant and antibacterial activities.

  • BSE improved the storage stability, antioxidants and cooking properties of the patties.

  • This study could add commercial value to the seeds of baobab.

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.

Introduction

Meat and meat products are good sources of protein and fat, with the latter being responsible for the desirable taste and texture characteristics; fat greatly influences consumers' acceptance of meat and meat products (Lorenzo & Franco, 2012). Nevertheless, fats are prone to rancidity and this may affect the nutritional and sensory properties of meat products (Qi, Huang, Huang, Wang, & Wei, 2015). Synthetic antioxidants such as butylated hydroxyl toluene (BHT) and butylated hydroxyl anisole (BHA) have been adopted to regulate oxidation in meat products (Honikel, 2014). However, concerns have arisen among consumers and health workers about the use and safety of the above-mentioned synthetic antioxidants when they are consumed (Tang, Kerry, Sheehan, & Buckley, 2001). Thus, the use of natural antioxidants from plants to extend shelf-life and maintain the stability of meat products has increased and has contributed to the production of healthier meat products (Al-Juhaimi et al., 2017; Al-Juhaimi et al., 2018; de Almeida et al., 2015; de Carvalho et al., 2019; Fernandes et al., 2017; Fernandes, Trindade, Lorenzo, & De Melo, 2018).

Recently, there has been a global trend toward using co-products from the fruit industry as natural antioxidants in foods. Baobab (Adansonia digitata) is a fruit native to Africa and belongs to the family Malvaceae (Alverson, Whitlock, Nyffeler, Bayer, & Baum, 1999). This fruit has gained tremendous popularity after several studies reported various health benefits due to the high content of vitamin C, phytochemicals, minerals and fiber (De Caluwé, Halamová, & Van Damme, 2010; Muthai et al., 2017; Osman, 2004; Vertuani, Braccioli, Buzzoni, & Manfredini, 2002). Consequently, products derived from baobab, such as juice, yogurt, gruel, and sourdough (Saka, Mwendo-Phiri, & Akinnifesi, 2002), are now being produced in large quantities. Furthermore, the demand for this fruit has increased due to the commercial production of oil from baobab seeds (Sidibé & Williams, 2002). However, improper disposal of the seed cake may contribute to environmental pollution. Thus, it is important to identify strategies to minimize the environmental impact caused by this increased production of baobab products, as well as to add more value to this co-product.

Baobab seed has abundant concentrations of phenolic compounds such as terpenoids, sterols, flavonols, and vitamins (Chauhan, Cahturvedi, & Kumar, 1984; Chauhan, Kumar, & Chaturvedi, 1987; Shukla, Dubey, Jain, & Kumar, 2001), which can delay or prevent lipid oxidation in foods; hence, it is a promising source of natural antioxidants. Despite the antioxidant potential of baobab seeds, there is no information about the use of this co-product as a functional ingredient to enhance the quality of meat products. Therefore, this study aimed to assess the effects of baobab seed extract (BSE) on the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties during cold storage (4 °C).

Section snippets

Materials

Lean boneless beef rounds (Musculus semimembranosus) and beef back fat of young male Holstein Friesians (Bos taurus) to obtain patties with 10–12% fat were bought from a slaughtering house (Riyadh, Saudi Arabia) within 1 h of slaughter. Other ingredients (chickpea powder, salt, garlic powder, white and black pepper, vinegar, and onion powder) were obtained from a local market in Riyadh, Saudi Arabia. Baobab seeds were procured from Sudan. All chemicals and media used in the present study were

Bioactive compounds and antioxidant and antimicrobial activity of BSE

The concentrations of phenolic and flavonoid compounds in the BSE were 514.97 mg GAE/100 g extract and 46.68 mg CE/100 g extract, respectively (Table 1). The TPC found in this study is comparable to previously recorded data on extracts from various fruits and plants (Li et al., 2013; Miliauskas, Venskutonis, & Van Beek, 2004; Shi, Cui, Yin, Luo, & Zhou, 2014). Moreover, high antioxidant activity (71.27%) and vitamin C content (7.89 mg/100 g) were also recorded in BSE. These findings show that

Conclusions

Our findings revealed that BSE has substantial potential as an antioxidant and antimicrobial agent. The incorporation of BSE into beef patties at high concentrations (2% or 3%) improved lipid and microbial stability, physicochemical properties, antioxidant activity, as well as sensory attributes, over 21 days of storage. Thus, BSE could serve as a functional ingredient in beef patties to prolong the shelf-life, as well as bestowing several health benefits upon the product.

Declaration of Competing Interest

The authors declare no competing financial interest.

Acknowledgements

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research through the Research Group (RG-1435-049).

The authors also thank the Deanship of Scientific Research and the RSSU at King Saud University for their technical support.

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