- Turkish Journal of Veterinary Research
- Vol: 5 Issue: 2
- Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apige...
Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin
Authors : Tuğba DEMİR, Sema AĞAOĞLU
Pages : 89-97
Doi:10.47748/tjvr.982111
View : 14 | Download : 3
Publication Date : 2021-11-15
Article Type : Research
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