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 : 45 | Download : 9

Publication Date : 2021-11-15

Article Type : Research Paper

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 insert ignore into journalissuearticles values(p<0.05);. When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during frozen storage insert ignore into journalissuearticles values(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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