Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin

Year 2021, Volume: 5 Issue: 2, 89 - 97, 15.11.2021

Tuğba Demir , Sema Ağaoğlu

https://doi.org/10.47748/tjvr.982111

Abstract

Objective: The present study was carried out to investigate the possibility of using different levels of bee pollen and apigenin extract in beef meatballs to evaluate shelf-life, nutritional and quality properties of beef meatball under different storage conditions.

Materials and Methods: It was determined, using the HPLC method, that bee pollen contains a high level of apigenin under optimal conditions. Bee pollen and apigenin were added to meatballs at different concentrations in five groups. Meatballs were made with control, 1-2% bee pollens/apigenin. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 1st, 3th, 7th and 14th days of interval.

Results: A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p<0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during frozen storage (14 days).

Conclusion: It was concluded that the extracts with high apigenin concentrations can be used as bio-preservative agents for meat and meat products.

Keywords

Bee Pollen, Apigenin, Meatballs, Food Quality

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