Bee pollen powder as a functional ingredient in frankfurters. (December 2021)

• Record Type: Journal Article
• Authors: Novaković, Saša; Djekic, Ilija; Pešić, Mirjana; Kostić, Aleksandar; Milinčić, Danijel; Stanisavljević, Nemanja; Radojević, Anastasija; Tomasevic, Igor
• Is Part Of: Meat science. Volume 182(2021)
• Publication Date: 2021-12
• Subjects: Frankfurters -- Bee pollen -- Antioxidant -- Antimicrobial -- Shelf life -- Sensory -- Color; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108621
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant ( P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants. Highlights: Frankfurters produced with three different concentrations of pollen were studied. Antioxidant potential of frankfurters was improved by the raising amount of pollen. Frankfurters with pollen addition showed better oxidative stability during storage. Pollen incorporated in higher amounts expressed antimicrobial effect against PB.