Bee pollen powder as a functional ingredient in frankfurters
Nema prikaza
Autori
Novaković, SasaĐekić, Ilija
Pesić, Mirjana
Kostić, Aleksandar
Milincić, Danijel
Stanisavljević, Nemanja
Radojević, Anastasija
Tomasević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 lt 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 furt...her research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.
Ključne reči:
Shelf life / Sensory / Frankfurters / Color / Bee pollen / Antioxidant / AntimicrobialIzvor:
Meat Science, 2021, 182Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Govern-ment of the Republic of Serbia, Ministry of Education, Science and Technical Development [5229]
DOI: 10.1016/j.meatsci.2021.108621
ISSN: 0309-1740
PubMed: 34252842
WoS: 000684843600015
Scopus: 2-s2.0-85110057775
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Novaković, Sasa AU - Đekić, Ilija AU - Pesić, Mirjana AU - Kostić, Aleksandar AU - Milincić, Danijel AU - Stanisavljević, Nemanja AU - Radojević, Anastasija AU - Tomasević, Igor PY - 2021 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1483 AB - 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 lt 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. PB - Elsevier Sci Ltd, Oxford T2 - Meat Science T1 - Bee pollen powder as a functional ingredient in frankfurters VL - 182 DO - 10.1016/j.meatsci.2021.108621 ER -
@article{ author = "Novaković, Sasa and Đekić, Ilija and Pesić, Mirjana and Kostić, Aleksandar and Milincić, Danijel and Stanisavljević, Nemanja and Radojević, Anastasija and Tomasević, Igor", year = "2021", 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 lt 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Meat Science", title = "Bee pollen powder as a functional ingredient in frankfurters", volume = "182", doi = "10.1016/j.meatsci.2021.108621" }
Novaković, S., Đekić, I., Pesić, M., Kostić, A., Milincić, D., Stanisavljević, N., Radojević, A.,& Tomasević, I.. (2021). Bee pollen powder as a functional ingredient in frankfurters. in Meat Science Elsevier Sci Ltd, Oxford., 182. https://doi.org/10.1016/j.meatsci.2021.108621
Novaković S, Đekić I, Pesić M, Kostić A, Milincić D, Stanisavljević N, Radojević A, Tomasević I. Bee pollen powder as a functional ingredient in frankfurters. in Meat Science. 2021;182. doi:10.1016/j.meatsci.2021.108621 .
Novaković, Sasa, Đekić, Ilija, Pesić, Mirjana, Kostić, Aleksandar, Milincić, Danijel, Stanisavljević, Nemanja, Radojević, Anastasija, Tomasević, Igor, "Bee pollen powder as a functional ingredient in frankfurters" in Meat Science, 182 (2021), https://doi.org/10.1016/j.meatsci.2021.108621 . .