Effect of cattle bone collagen peptide-selenium chelate on the quality of chilled beef patties

<bold>Objective</bold> This experiment aims to investigate the effect of cattle bone collagen peptide-selenium chelate（CCP-Se）on the quality of beef patties during refrigerated storage，and to provide a scientific basis for the development and application of CCP-Se as a natural preservative in chilled beef patties. <bold>Method</bold> Beef patties were prepared with the following treatments：a negative control with no antioxidant（Control，CT），a positive control with 0.1 g/kg butylated hydroxyanisole（BHA），and experimental groups supplemented with CCP-Se at three levels of 0.02，0.26，0.5 mg/kg.The effect of CCP on pH，color stability（L^*、a^*、b^*），cooking loss，texture profile，protein digestibility <italic>in vitro</italic>，carbonyl groups content，sulfhydryl group content，and malondialdehyde（MDA）content were investigated. <bold>Result</bold> Compared with the CT and BHA groups，the CCP-Se groups at different concentrations significantly inhibited the pH increase（<italic>P</italic>&lt;0.05），enhanced color stability（<italic>P</italic>&lt;0.05），and reduced cooking loss（<italic>P</italic>&lt;0.05）in beef patties during storage，while exhibiting superior texture properties，and it also increased the <italic>in vitro</italic> digestibility of protein.Notably，compared with the CT，BHA and the 0.02 mg/kg CCP-Se groups，the 0.26 and 0.5 mg/kg CCP-Se groups suppressed carbonyl formation during later storage stages，mitigated thiol group reduction，and inhibited MDA generation（<italic>P</italic>&lt;0.05）throughout the storage period. <bold>Conclusion</bold> This study has preliminarily confirmed that CCP-Se can effectively delay quality deterioration of beef patties during refrigerated storage，and providing a theoretical foundation and scientific basis for the potential application of CCP-Se as a preservative in meat products.