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Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin,Yazici, Fehmi,Saricaoglu, Furkan Turker,Mortas, Mustafa,Genccelep, Huseyin Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Sadettin Turhan,Fehmi Yazic,Furkan Turker Saricaoglu,Mustafa Mortas,Huseyin Genccelep 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) ofbee pollen were investigated during storage at 41ºC for 9 d. Protein content of meatballs increased, while moisture contentdecreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value)and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen additionand the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content ofmeatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratiodecreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxi-dation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria,coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen couldbe added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensoryproperties.