Effects of Bovine Bone Collagen PeptideSelenium Chelate on the Quality of Chilled Beef Patties

Among meat products, beef patties are widely popular for their tender texture, rich nutrition and convenient consumption[1]. Compared with conventional meat products, pre-cooked beef patties are more prone to deteriorative reactions such as protein and lipid oxidation during storage, resulting in discoloration and rancid off flavors, which consequently degrade product quality[2]. Therefore, controlling oxidation reactions in beef patties is critical to improving their quality and shelf life. Although traditional synthetic preservatives (e.g., phenolic antioxidants) can enhance food stability and extend shelf life, excessive or combined application may raise risks of toxic and side effects[3]. Accordingly, developing natural and safe novel preservatives to mitigate quality deterioration of beef patties during storage bears important practical significance and application potential for product quality improvement, shelflife extension and consumer health protection.

1 Research Progress of Previous Studies

The effective antioxidant and antibacterial components in novel food preservatives are usually extracted from animals, plants and their by products[4]. For instance, protein hydrolysates from fish skin and fish bones exhibit strong antioxidant capacities[5]. Guan et al.[6] prepared oat peptide zinc ion chelates that effectively alleviated browning in apples, bananas and red cabbages. Zhao et al.[7] fabricated gelatin/chitosan cross linked films incorporated with anthocyanin Fe²⁺ chelate, which exerted favorable preservation effects on pork.

Selenium (Se) is an essential trace element for humans, possessing multiple physiological functions including anti cancer, antioxidant activities[8] and immunity enhancement[9]. Globally, selenium resources are unevenly distributed[10], and approximately 72% of China’s territory belongs to selenium deficient or low selenium zones[11]. Selenium deficiency can cause Kashin Beck disease and Keshan disease[12], whereas excessive selenium intake may trigger acute or chronic poisoning. Hence, rational selenium supplementation is of great importance. Compared with inorganic selenium such as sodium selenite, organic selenium compounds feature higher bioavailability and lower toxic risks[9]. For this reason, the development of organic selenium supplements has attracted considerable research attention.

Conventional selenium enrichment approaches mainly rely on biotransformation to obtain selenium rich animal and plant foods, yet they suffer from long transformation cycles, unstable conversion efficiency and vulnerability to multiple interfering factors. In recent years, selenylation modification enables the integration of selenium from inorganic selenium compounds with organic substances such as natural products via interactions with functional groups, thus introducing selenium moieties into organic molecules[13] to achieve selenylation modification of target compounds. Owing to its high efficiency, stability and superior activity, selenylation modification has become a research hotspot. Moreover, chelation of selenium with peptides can markedly boost antioxidant activity. Jia Jiao et al.[14] reported that abalone visceral peptide selenium chelate displayed significantly stronger scavenging capacities against ABTS⁺· and ·OH radicals than abalone visceral peptides, and its radical scavenging ability was further enhanced after in vitro simulated digestion. Feng Wenjing et al.[15] also found that tilapia skin alcalase hydrolysate selenium chelate possessed markedly higher antioxidant activity than the original hydrolysate. Liu Jingjing et al.[16] demonstrated in the clam model that clam antioxidant peptidezinc chelate exhibited superior in vitro antioxidant activity relative to clam antioxidant peptides. In terms of safety, acute toxicity tests in mice performed by Yang Hui et al.[17] showed that the median lethal dose (LD₅₀) of giant salamander peptideselenium chelate reached 75.55 mg/kg.

According to the Chinese Dietary Reference Intakes (2023 Edition), the tolerable upper intake level (UL) of selenium for adults aged 18-75 years is 400 μg per day. Therefore, peptide selenium chelates are theoretically safe for consumption within regular dietary doses. Chelation between selenium and peptides serves as a safe and efficient strategy to remarkably strengthen the antioxidant activity of natural products, showing great application prospects in food preservation and functional ingredient development.

Cattle bone represents one of the most predominant by products of beef processing. With the continuous expansion of the beef cattle industry, the annual output of cattle bones in China exceeds 12 million tons. Cattle bones are nutritionally valuable and abundant in bioactive components, especially collagen [(57.5±8.7) mg/g]. Nevertheless, large quantities of cattle bones are merely processed into feed or primary products such as bone meal at present, resulting in low added value and poor resource utilization efficiency. Studies[18] have proven that enzymatically prepared cattle bone collagen peptides (CCP) exert potent scavenging effects on DPPH radicals and superoxide anion radicals. Ni Yunqi et al.[19] noted that abundant proline and glycine in yak bone protein peptides are frequently located in β sheets and β turns, facilitating globular structure formation; accordingly, yak bone protein peptides can be used to prepare peptide calcium chelates with slow release bacteriostatic properties. Furthermore, previous studies indicated that chelates formed by peptides derived from diverse animal and plant protein sources with metal ions possess stronger antibacterial activity than the corresponding peptides. For example, silver carp protein hydrolysates obtained via alcalase hydrolysis showed enhanced antimicrobial performance after forming complexes with zinc ions[20].

In summary, the antioxidant capacity of CCP, together with its structural properties supporting slow release systems and the synergistic antibacterial effect arising from peptide metal ion chelation, collectively lay the foundation for its application as a multifunctional bioactive ingredient.

2 Research Rationale

Our research group has previously synthesized cattle bone collagen peptides elenium chelate (CCP-Se). Compared with CCP, CCP-Se exhibits better acid-alkali resistance, thermal stability, digestive stability and superior antioxidant capacity. It is therefore an organic selenium fortifier with outstanding antioxidant performance and possesses potential to alleviate quality deterioration of beef patties during storage. However, its practical application effects in chilled beef patties remain to be further investigated.

To develop novel nutritional antioxidants applicable to beef patties and mitigate shelf life deterioration caused by oxidative degradation under cold storage, this study took beef patties incorporated with CCP-Se as research subjects. A blank control group without any antioxidant addition and a positive control group supplemented with butyl hydroxyanisole (BHA, widely used in meat products) were set up. Physicochemical indicators including pH, color, cooking loss, texture profile, carbonyl content, sulfhydryl content, malondialdehyde (MDA) content and in vitro protein digestibility were determined during storage. This study aimed to explore the influences of CCP-Se on quality characteristics and antioxidant capacity of chilled beef patties, so as to provide theoretical basis for the practical application of CCP-Se in food industry.

3 Results and Analysis

Effects of CCP-Se on pH of Chilled Beef Patties

pH value acts as a critical quality indicator for meat products, closely associated with freshness, color, tenderness, flavor and other eating qualities. During meat storage, food additives and microbial metabolic activities can trigger pH variations[24]. As shown in Figure 1, the pH values of beef patties in all experimental groups increased significantly with prolonged storage time (P<0.05). This phenomenon can be explained by microbial spoilage: proteases secreted by spoilage microorganisms decompose meat proteins and generate alkaline substances such as biogenic amines[25]. Accumulation of these alkaline metabolites eventually elevates product pH. The blank control group (CT group) presented the fastest pH rise, suggesting that biochemical reactions and microbial metabolism proceeded more intensively, accelerating quality deterioration in the absence of antioxidants. Compared with the CT group, the pH increase was partially retarded in the BHA positivecontrol group, demonstrating that synthetic antioxidant BHA could restrain abnormal pH fluctuation to a certain extent. The pH growth rate of CCP-Se-treated groups was significantly lower than those of the CT and BHA groups, showing an obvious concentration dependent effect. Among all treatments, the 0.5 mg/kg CCP-Se group displayed the smallest pH increment and optimal pH-stabilizing performance. These results indicate that CCP-Se can effectively inhibit pH elevation of chilled beef patties during cold storage. The underlying mechanism may be described as follows: CCP-Se eliminates free radicals via antioxidant actions. On one hand, it disturbs microbial redox homeostasis and suppresses microbial proliferation and metabolism. On the other hand, it retards protein and lipid oxidation and reduces generation and accumulation of alkaline metabolites, thereby maintaining pH stability of chilled beef patties[26].

Effects of CCP-Se on Color Parameters of Chilled Beef Patties

Color is a core sensory attribute evaluating quality, freshness and consumer acceptability of beef patties. The characteristic bright red color of fresh beef patties depends on the dynamic transformation equilibrium among myoglobin, oxymyoglobin and metmyoglobin[27].

Metmyoglobin is brownish-tan; its accumulation directly induces browning and color deterioration, impairing commercial value and causing economic losses[28]. Hence, monitoring variations in color parameters L* (lightness), a* (redness) and b* (yellowness) is vital for shelf life quality regulation and consumer acceptance improvement. According to Figure 2, L*, a* and b* values declined remarkably over storage in all groups (P<0.05). The CT group suffered the largest losses in L* and a* values. Intensive oxidation promoted massive conversion of myoglobin into metmyoglobin, resulting in browning and darkening. Color parameter reduction in the BHA group fell between the CT group and CCP-Se groups, implying that BHA exerted limited colorprotective antioxidant effects. By contrast, all CCP-Se-treated groups maintained significantly higher L* and a* values than the CT and BHA groups. Attributed to the prominent antioxidant activity of CCPSe, lipid oxidation and metmyoglobin formation were efficiently delayed and color was stabilized. The decrease in b* values across groups might be ascribed to the masking effect of brown metmyoglobin produced from myoglobin oxidation on the inherent yellow hue of beef patties. Our findings are consistent with those reported by Ge Xinyu et al.[29], who confirmed that selenylation modification could improve color stability and sensory quality of meat products during storage.

Effects of CCPSe on Cooking Loss of Chilled Beef Patties

Cooking loss reflects the water holding capacity and processing quality of meat products, and directly determines juiciness and mouthfeel. As illustrated in Figure 3, cooking loss rose significantly as storage proceeded for all samples (P<0.05). The CT group showed the sharpest increase, with cooking loss rising by 23% relative to the initial value on day 12 of storage. Without antioxidant intervention, continuous oxidative degradation of meat proteins destroyed the gel network structure of myofibrillar proteins, loosened muscle microstructure and drastically impaired water holding capacity. Addition of CCP-Se effectively mitigated cooking-loss increment. The 0.26 mg/kg CCP-Se group maintained relatively stable cooking loss with mild elevation within the first 3 days, while the 0.5 mg/kg CCP-Se group exhibited superior cooking-loss stability in the first 6 days. Within the tested dosage range, higher CCPSe addition corresponded to better preservation of water holding capacity. The results agree with Grossi et al.[30], who stated that organic selenium retarded lipid and protein oxidation, inhibited myofibrillar protein denaturation, stabilized muscle tissue and retained favorable waterholding performance. Collectively, CCPSe significantly reduces cooking loss and improves processing quality of chilled beef patties.

Effects of CCPSe on Texture Profile of Chilled Beef Patties

Texture parameters serve as objective core indicators for sensory and eatingquality assessment of meat products, precisely reflecting mouthfeel[31]. Hardness, chewiness, springiness and resilience of beef patties in all groups kept decreasing throughout storage (Figure 4). Hardness is a decisive texture index for taste and quality of beef patties[32]. Hardness decreased most drastically in the CT and BHA groups. Oxidative decomposition of myofibrillar proteins disrupted compact muscle architecture and caused hardness deterioration. CCPSe treatments markedly slowed down hardness reduction, indicating that CCPSe delayed protein oxidation and restrained disintegration and degradation of myofibrillar proteins to preserve favorable hardness. Meanwhile, springiness and resilience of CCPSesupplemented patties were higher than those of the CT and BHA groups, which corroborated the cookingloss results and further verified that CCPSe optimized eating quality by stabilizing waterholding capacity and tissue structure. Khan et al.[33] reported that seleniumenriched modified ingredients could ameliorate meat quality, in accordance with our observations. To sum up, CCPSe effectively maintained texture properties of chilled beef patties during storage, and qualityimproving effects were positively correlated with addition level within a certain dosage range.

Effects of CCPSe on Total Carbonyl Content of Chilled Beef Patties

Carbonyl groups are characteristic products of protein oxidation, and their content directly mirrors protein oxidative damage in meat. During nonenzymatic irreversible protein oxidation, sidechains of oxidationprone amino acids such as lysine, proline and arginine are attacked by reactive oxygen species, triggering peptidebond cleavage and reactions with reducing sugars to generate carbonyl compounds and elevate protein carbonyl content[3435]. As demonstrated in Figure 5, carbonyl contents increased significantly in all groups over storage (P<0.05), and the CT group yielded substantially higher carbonyl levels than the BHA and CCPSe groups (P<0.05). At the midstorage stage (39 days), the proteinantioxidant efficacy of the 0.26 mg/kg CCPSe group was comparable to that of the 0.01% BHA group; the 0.5 mg/kg CCPSe group achieved significantly stronger antioxidant performance than BHA. At the end of storage (day 12), both 0.26 mg/kg and 0.5 mg/kg CCPSe groups presented markedly lower carbonyl contents than the BHA group (P<0.05). A plausible mechanism is that CCP acts as an excellent carrier for selenium, enhancing selenium solubility and storage stability in beef patty matrices, preventing inactivation of seleniumactive moieties and sustaining persistent antioxidant effects. Korzeniowska et al.[36] confirmed that selenium inhibited carbonyl formation originating from oxidation of protein active groups in chilled meat, consistent with our experimental data. In conclusion, cold storage aggravates protein oxidation in beef patties. The optimal dosage of CCPSe for suppressing protein oxidation is 0.5 mg/kg, whose antioxidant capacity surpasses that of conventional antioxidant BHA.

Effects of CCPSe on Total Sulfhydryl Content of Chilled Beef Patties

Total protein sulfhydryl groups consist of surface free sulfhydryls and internally bound sulfhydryls. Sulfhydryl groups are susceptible to oxidation into disulfide bonds, inducing intra and intermolecular protein crosslinking and altering protein conformational stability[37]. Accordingly, sulfhydryl content is an important marker for protein oxidation extent in meat products; higher sulfhydryl content indicates slighter oxidative protein damage[38]. The initial total sulfhydryl content of beef patties in this study was 12.68 μmol/g prot. From Figure 6, total sulfhydryl contents declined significantly in all groups with storage time (P<0.05). On day 12 of storage, sulfhydryl content dropped to 2.41 μmol/g prot in the CT group, 6.65 μmol/g prot in the BHA group, 7.46 μmol/g prot in the 0.26 mg/kg CCPSe group and 7.86 μmol/g prot in the 0.5 mg/kg CCPSe group. The results reveal that CCPSe effectively mitigated oxidative sulfhydryl loss in chilled beef patties. Both low and highdose CCPSe treatments outperformed BHA at the end of storage. This trend is fully consistent with carbonylcontent variations, further validating the prominent proteinprotective antioxidant properties of CCPSe.

Effects of CCPSe on Thiobarbituric Acid (TBA) Value of Chilled Beef Patties

Lipid oxidation constitutes one major cause of meat spoilage during storage. Malondialdehyde (MDA) is a typical secondary oxidation product derived from degradation of polyunsaturated fatty acids, which can produce specific chromogenic reactions with thiobarbituric acid. Hence, TBA value accurately reflects lipid oxidation degree of meat products[39]. The initial MDA content of beef patties in this experiment was 0.04 mg/kg. As shown in Figure 7, MDA contents increased remarkably for all groups throughout storage (P<0.05), and antioxidanttreated groups maintained lower MDA levels than the blank control. On day 14 of storage, MDA values of the BHA group, 0.26 mg/kg CCPSe group and 0.5 mg/kg CCPSe group reached 6.10 mg/kg, 6.48 mg/kg and 5.77 mg/kg respectively, whereas the CT group reached as high as 10.20 mg/kg. The data suggest that both BHA and CCPSe restrain lipid peroxidation in beef patties, and 0.5 mg/kg CCPSe exhibits superior lipidantioxidant activity compared with 0.01% BHA. The potential mechanism lies in that organic selenium improves the activity of glutathione peroxidase (GSHPx), which efficiently catalyzes decomposition of hydroperoxides and lipid peroxides and reduces generation of endoxidation products such as MDA at source[40]. Ge Xinyu et al.[29] reported that selenylation modification significantly decreased TBA values and inhibited lipid oxidation in meat products, supporting our conclusions. In brief, 0.5 mg/kg represents the optimal addition level of CCPSe for lipidoxidation inhibition in chilled beef patties.

Effects of CCPSe on Invitro Protein Digestibility of Chilled Beef Patties

Beef patties are rich in highquality animal protein. Invitro protein digestibility is a vital nutritional indicator, determining whether proteins can be effectively hydrolyzed into short peptides and amino acids by human digestive enzymes for subsequent absorption[4142]. Higher digestibility corresponds to better nutritional utilization efficiency. No significant intergroup differences in initial protein content were observed before digestion (P>0.05), eliminating interference from rawmaterial variations. Results from simulated invitro gastrointestinal digestion demonstrated that the CT group possessed the highest postdigestion protein residue and the lowest digestibility, implying that proteins were prone to oxidative deterioration and impaired nutritional and digestive properties without antioxidant treatment. Protein digestibility of the BHA group and all CCPSesupplemented groups was significantly higher than that of the CT group; moreover, digestibility rose with increasing CCPSe dosage (Figure 8, Figure 9). The plausible mechanism is that seleniumactive components enhance antioxidant enzyme activities, scavenge free radicals, reduce protein oxidative crosslinking and structural compaction, prevent masking of enzymecleavage sites and guarantee normal binding and hydrolysis of proteins by digestive enzymes[43]. In summary, CCPSe effectively alleviates deterioration of protein digestibility induced by cold storage and enhances nutritional utilization and edible value of beef patties.

4 Prospect

The present study demonstrates that CCPSe markedly improves quality stability of beef patties under coldstorage conditions. Within the addition range of 0.260.5 mg/kg, CCPSe endows beef patties with excellent antioxidant performance. It effectively suppresses protein and lipid oxidative deterioration, retards abnormal pH elevation and stabilizes color attributes. Compared with the group added with 0.1 g/kg synthetic antioxidant BHA, CCPSe shows stronger inhibitory effects on carbonyl and MDA formation and better capacity for delaying sulfhydryl loss. The optimal addition dosage is 0.5 mg/kg. At this concentration, cooking loss decreased significantly by 14.71% on day 6 of storage relative to the CT group, with greatly improved waterholding capacity. Hardness, springiness and other texture characteristics could be well preserved across the whole coldstorage period to guarantee favorable eating quality. Furthermore, CCPSe supplementation significantly enhanced invitro protein digestibility and mitigated nutritional deterioration originating from oxidation, elevating nutritional utilization efficiency.

This research systematically investigated the preservation performance and antioxidant mechanisms of CCPSe in chilled beef patties. Nevertheless, several scientific questions remain to be further explored. Future studies can focus on invivo nutritional value, metabolic and absorption pathways, molecular antioxidant mechanisms in food matrices and systematic safety evaluation upon oral consumption of CCPSemodified beef patties. In conclusion, CCPSe integrates outstanding antioxidant preservation properties and nutritionalfortification functions. It not only addresses industrial bottlenecks including quality deterioration and short shelflife of precooked beef patties under refrigeration, but also realizes seleniumfortification of meat products and provides new strategies for safe human selenium supplementation. Under the developmental trend toward natural, safe, functional and cleanlabel foods, CCPSe supplies important theoretical foundations and technical support for the development and industrialization of highquality, nutrientdense novel meat products.

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