Bee pollen powder as a functional ingredient in frankfurters
Само за регистроване кориснике
2021
Аутори
Novaković, SašaĐekić, Ilija
Pešić, Mirjana
Kostić, Aleksandar
Milinčić, Danijel
Stanisavljević, Nemanja
Radojević, Anastasija
Tomašević, Igor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Antimicrobial / Antioxidant / Bee pollen / Color / Frankfurters / Sensory / Shelf lifeИзвор:
Meat Science, 2021, 182, 108621-Издавач:
- Elsevier Ltd
DOI: 10.1016/j.meatsci.2021.108621
ISSN: 0309-1740
WoS: 000684843600015
Scopus: 2-s2.0-85110057775
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Novaković, Saša AU - Đekić, Ilija AU - Pešić, Mirjana AU - Kostić, Aleksandar AU - Milinčić, Danijel AU - Stanisavljević, Nemanja AU - Radojević, Anastasija AU - Tomašević, Igor PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5896 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 < 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 Ltd T2 - Meat Science T1 - Bee pollen powder as a functional ingredient in frankfurters SP - 108621 VL - 182 DO - 10.1016/j.meatsci.2021.108621 ER -
@article{ author = "Novaković, Saša and Đekić, Ilija and Pešić, Mirjana and Kostić, Aleksandar and Milinčić, Danijel and Stanisavljević, Nemanja and Radojević, Anastasija and Tomašević, 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 < 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 Ltd", journal = "Meat Science", title = "Bee pollen powder as a functional ingredient in frankfurters", pages = "108621", volume = "182", doi = "10.1016/j.meatsci.2021.108621" }
Novaković, S., Đekić, I., Pešić, M., Kostić, A., Milinčić, D., Stanisavljević, N., Radojević, A.,& Tomašević, I.. (2021). Bee pollen powder as a functional ingredient in frankfurters. in Meat Science Elsevier Ltd., 182, 108621. https://doi.org/10.1016/j.meatsci.2021.108621
Novaković S, Đekić I, Pešić M, Kostić A, Milinčić D, Stanisavljević N, Radojević A, Tomašević I. Bee pollen powder as a functional ingredient in frankfurters. in Meat Science. 2021;182:108621. doi:10.1016/j.meatsci.2021.108621 .
Novaković, Saša, Đekić, Ilija, Pešić, Mirjana, Kostić, Aleksandar, Milinčić, Danijel, Stanisavljević, Nemanja, Radojević, Anastasija, Tomašević, Igor, "Bee pollen powder as a functional ingredient in frankfurters" in Meat Science, 182 (2021):108621, https://doi.org/10.1016/j.meatsci.2021.108621 . .