TY  - 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 . .