Research Article
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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
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.

References

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  • Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention technologies for ensuring microbiological safety of meat: current and future trends. Comprehensive Reviews in Food Science and Food Safety, 2012;11(2):119-132.
  • Burkepile DE, Parker JD, Woodson CB, Mills HJ, Kubanek J, Sobecky PA, Hay ME. Chemically mediated competition between microbes and animals: microbes as consumers in food webs, Ecology, 2006;87:2821–2831.
  • de Florio Almeida J, dos Reis AS, Heldt LFS, Pereira D, Bianchin M, de Moura C, Carpes ST. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science and Technology, 2017;76:299-305.
  • Demir T, Akpınar Ö, Kara H, Güngör H. Cherry stem phenolic compounds: optimization of extraction conditions and in vitro evaluations of antioxidant, antimicrobial, antidiabetic, anti‐inflammatory, and cytotoxic activities. Journal of Food Processing and Preservation, 2020;44(10):e14804.
  • Demir T, Ağaoğlu S. Antimicrobial and Antioxidant Activity of Different Herbal Tea Combinations. Turkish Journal of Veterinary Research, 2020;4(2), 69-77.
  • Demir, T. Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules, 2021;26(13), 4052.
  • Doulgeraki AI, Ercolini D, Villani F, Nychas GJE. Spoilage microbiota associated to the storage of raw meat in different conditions. International Journal of Food Microbiology, 2012;157(2):130-141.
  • Du J, Zeng Y, Wang H, Qian Y, Li H, Chen Q, Cui J. CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality. South African Journal of Animal Science, 2010;40(3):265-272.
  • Fernandez-Lopez J, Zhi N, Aleson-Carbonell L, Pérez-Alvarez JA, Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science, 2005;69(3):371-380.
  • Freire KR, Lins A, Dórea MC, Santos FA, Camara, CA, Silva T. Palynological origin, phenolic content, and antioxidant properties of honeybee-collected pollen from Bahia, Brazil. Molecules, 2012;17(2):1652-1664.
  • Graikou K, Kapeta S, Aligiannis N, Sotiroudis G, Chondrogianni N, Gonos E, Chinou I. Chemical analysis of Greek pollen-Antioxidant, antimicrobial and proteasome activation properties. Chemistry Central Journal, 2011;5(1):1-9.
  • Hintz T, Matthews KK, Di R. The use of plant antimicrobial compounds for food preservation. BioMed research international, 2015; 2015:1-12.
  • Huang SC, Shiau CY, Liu TE, Chu CL, Hwang DF. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 2005;70(4):613-619.
  • Human, H, Nicolson SW. Nutritional content of fresh, bee-collected and stored pollen of Aloe greatheadii var. davyana (Asphodelaceae). Phytochemistry, 2006;67(14):1486-1492.
  • Jiao Y, Quek SY, Gu M, Guo Y, Liu Y. Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage. Food Control, 2020;108:106870.
  • Jung S, Choe JH, Kim B, Yun H, Kruk ZA, Jo, C. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science, 2010;86(2):520-526.
  • Manessis G, Kalogianni AI, Lazou T, Moschovas M, Bossis I, Gelasakis AI. Plant-derived natural antioxidants in meat and meat products. Antioxidants, 2020; 9(12):1215.
  • Mohdaly AA, Mahmoud AA, Roby MH, Smetanska, I, Ramadan MF. Phenolic extract from propolis and bee pollen: composition, antioxidant and antibacterial activities. Journal of Food Biochemistry, 2015;39(5): 538-547.
  • Morais M, Moreira L, Feás X, Estevinho LM. Honeybee-collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food and Chemical Toxicology, 2011;49(5):1096-1101.
  • Rubio B, Martínez B, Sánchez MJ, García-Cachán MD, Rovira J, Jaime I. Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres. Meat Science, 2007;76(1):128-137.
  • Rukunudin IH, White PJ, Bern CJ, Bailey TB. A modified method for determining free fatty acids from small soybean oil sample sizes. Journal of the American Oil Chemists' Society, 1998;75(5):563-568.
  • Rzepecka-Stojko A, Pilawa B, Ramos P, Stojko J. Antioxidative properties of bee pollen extracts examined by EPR spectroscopy. Journal of Apicultural Science, 2012;56(1), 23.
  • Shahbazi Y, Karami N, Shavisi N. Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs. Journal of Food Safety, 2018;38(1):e12394.
  • Sharma P, Jha AB, Dubey RS, Pessarakli M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. Journal of Botany, 2012:1-26
  • Siddiqua T, Hossain MA, Khan M, Hashem MA. Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant. Journal of the Bangladesh Agricultural University, 2018;16(2):260-265.
  • Turgut SS, Soyer A, Işıkçı F. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 2016;116:126-132.
  • Turhan S, Saricaoglu FT, Mortas M, Yazici F, Genccelep H. Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. Journal of Food Processing and Preservation, 2017;41(3):e12916.
  • Turhan S, Yazici F, Saricaoglu FT, Mortas M, Genccelep H. Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean Journal for Food Science of Animal Resources, 2014;34(4):423.
  • Turkish Standards Institution (TSE). TS EN ISO 4833-2 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique, 2014.
  • Turkish Standards Institution (TSE). TS ISO 4832 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique, 2010.
  • Turkish Standards Institution (TSE). TS ISO 21527-1:2008 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95, 2012.
  • Volpe MG, Siano F, Paolucci M, Sacco A, Sorrentino A, Malinconico M, Varricchio E. Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. LWT-Food Science and Technology, 2015;60(1): 615-622.
  • Zhang W, Xiao S, Samaraweera H, Lee, EJ, Ahn DU. Improving functional value of meat products. Meat Science, 2010;86(1):15-31.
Year 2021, Volume: 5 Issue: 2, 89 - 97, 15.11.2021
https://doi.org/10.47748/tjvr.982111

Abstract

References

  • Ahn J, Grün IU, Mustapha A. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of Food Protection, 2004;67(1):148-155.
  • Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention technologies for ensuring microbiological safety of meat: current and future trends. Comprehensive Reviews in Food Science and Food Safety, 2012;11(2):119-132.
  • Burkepile DE, Parker JD, Woodson CB, Mills HJ, Kubanek J, Sobecky PA, Hay ME. Chemically mediated competition between microbes and animals: microbes as consumers in food webs, Ecology, 2006;87:2821–2831.
  • de Florio Almeida J, dos Reis AS, Heldt LFS, Pereira D, Bianchin M, de Moura C, Carpes ST. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science and Technology, 2017;76:299-305.
  • Demir T, Akpınar Ö, Kara H, Güngör H. Cherry stem phenolic compounds: optimization of extraction conditions and in vitro evaluations of antioxidant, antimicrobial, antidiabetic, anti‐inflammatory, and cytotoxic activities. Journal of Food Processing and Preservation, 2020;44(10):e14804.
  • Demir T, Ağaoğlu S. Antimicrobial and Antioxidant Activity of Different Herbal Tea Combinations. Turkish Journal of Veterinary Research, 2020;4(2), 69-77.
  • Demir, T. Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules, 2021;26(13), 4052.
  • Doulgeraki AI, Ercolini D, Villani F, Nychas GJE. Spoilage microbiota associated to the storage of raw meat in different conditions. International Journal of Food Microbiology, 2012;157(2):130-141.
  • Du J, Zeng Y, Wang H, Qian Y, Li H, Chen Q, Cui J. CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality. South African Journal of Animal Science, 2010;40(3):265-272.
  • Fernandez-Lopez J, Zhi N, Aleson-Carbonell L, Pérez-Alvarez JA, Kuri V. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science, 2005;69(3):371-380.
  • Freire KR, Lins A, Dórea MC, Santos FA, Camara, CA, Silva T. Palynological origin, phenolic content, and antioxidant properties of honeybee-collected pollen from Bahia, Brazil. Molecules, 2012;17(2):1652-1664.
  • Graikou K, Kapeta S, Aligiannis N, Sotiroudis G, Chondrogianni N, Gonos E, Chinou I. Chemical analysis of Greek pollen-Antioxidant, antimicrobial and proteasome activation properties. Chemistry Central Journal, 2011;5(1):1-9.
  • Hintz T, Matthews KK, Di R. The use of plant antimicrobial compounds for food preservation. BioMed research international, 2015; 2015:1-12.
  • Huang SC, Shiau CY, Liu TE, Chu CL, Hwang DF. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 2005;70(4):613-619.
  • Human, H, Nicolson SW. Nutritional content of fresh, bee-collected and stored pollen of Aloe greatheadii var. davyana (Asphodelaceae). Phytochemistry, 2006;67(14):1486-1492.
  • Jiao Y, Quek SY, Gu M, Guo Y, Liu Y. Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage. Food Control, 2020;108:106870.
  • Jung S, Choe JH, Kim B, Yun H, Kruk ZA, Jo, C. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science, 2010;86(2):520-526.
  • Manessis G, Kalogianni AI, Lazou T, Moschovas M, Bossis I, Gelasakis AI. Plant-derived natural antioxidants in meat and meat products. Antioxidants, 2020; 9(12):1215.
  • Mohdaly AA, Mahmoud AA, Roby MH, Smetanska, I, Ramadan MF. Phenolic extract from propolis and bee pollen: composition, antioxidant and antibacterial activities. Journal of Food Biochemistry, 2015;39(5): 538-547.
  • Morais M, Moreira L, Feás X, Estevinho LM. Honeybee-collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food and Chemical Toxicology, 2011;49(5):1096-1101.
  • Rubio B, Martínez B, Sánchez MJ, García-Cachán MD, Rovira J, Jaime I. Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres. Meat Science, 2007;76(1):128-137.
  • Rukunudin IH, White PJ, Bern CJ, Bailey TB. A modified method for determining free fatty acids from small soybean oil sample sizes. Journal of the American Oil Chemists' Society, 1998;75(5):563-568.
  • Rzepecka-Stojko A, Pilawa B, Ramos P, Stojko J. Antioxidative properties of bee pollen extracts examined by EPR spectroscopy. Journal of Apicultural Science, 2012;56(1), 23.
  • Shahbazi Y, Karami N, Shavisi N. Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs. Journal of Food Safety, 2018;38(1):e12394.
  • Sharma P, Jha AB, Dubey RS, Pessarakli M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. Journal of Botany, 2012:1-26
  • Siddiqua T, Hossain MA, Khan M, Hashem MA. Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant. Journal of the Bangladesh Agricultural University, 2018;16(2):260-265.
  • Turgut SS, Soyer A, Işıkçı F. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science, 2016;116:126-132.
  • Turhan S, Saricaoglu FT, Mortas M, Yazici F, Genccelep H. Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. Journal of Food Processing and Preservation, 2017;41(3):e12916.
  • Turhan S, Yazici F, Saricaoglu FT, Mortas M, Genccelep H. Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean Journal for Food Science of Animal Resources, 2014;34(4):423.
  • Turkish Standards Institution (TSE). TS EN ISO 4833-2 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique, 2014.
  • Turkish Standards Institution (TSE). TS ISO 4832 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique, 2010.
  • Turkish Standards Institution (TSE). TS ISO 21527-1:2008 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95, 2012.
  • Volpe MG, Siano F, Paolucci M, Sacco A, Sorrentino A, Malinconico M, Varricchio E. Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. LWT-Food Science and Technology, 2015;60(1): 615-622.
  • Zhang W, Xiao S, Samaraweera H, Lee, EJ, Ahn DU. Improving functional value of meat products. Meat Science, 2010;86(1):15-31.
There are 34 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Journal Section 2021 Volume 5 Number 2
Authors

Tuğba Demir 0000-0002-5195-9372

Sema Ağaoğlu 0000-0001-5252-8040

Publication Date November 15, 2021
Submission Date August 12, 2021
Published in Issue Year 2021 Volume: 5 Issue: 2

Cite

APA Demir, T., & Ağaoğlu, S. (2021). Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin. Turkish Journal of Veterinary Research, 5(2), 89-97. https://doi.org/10.47748/tjvr.982111
AMA Demir T, Ağaoğlu S. Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin. TJVR. November 2021;5(2):89-97. doi:10.47748/tjvr.982111
Chicago Demir, Tuğba, and Sema Ağaoğlu. “Investigation of the Nutritional and Quality Properties of Meatballs Added With Bee Pollen and Apigenin”. Turkish Journal of Veterinary Research 5, no. 2 (November 2021): 89-97. https://doi.org/10.47748/tjvr.982111.
EndNote Demir T, Ağaoğlu S (November 1, 2021) Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin. Turkish Journal of Veterinary Research 5 2 89–97.
IEEE T. Demir and S. Ağaoğlu, “Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin”, TJVR, vol. 5, no. 2, pp. 89–97, 2021, doi: 10.47748/tjvr.982111.
ISNAD Demir, Tuğba - Ağaoğlu, Sema. “Investigation of the Nutritional and Quality Properties of Meatballs Added With Bee Pollen and Apigenin”. Turkish Journal of Veterinary Research 5/2 (November 2021), 89-97. https://doi.org/10.47748/tjvr.982111.
JAMA Demir T, Ağaoğlu S. Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin. TJVR. 2021;5:89–97.
MLA Demir, Tuğba and Sema Ağaoğlu. “Investigation of the Nutritional and Quality Properties of Meatballs Added With Bee Pollen and Apigenin”. Turkish Journal of Veterinary Research, vol. 5, no. 2, 2021, pp. 89-97, doi:10.47748/tjvr.982111.
Vancouver Demir T, Ağaoğlu S. Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin. TJVR. 2021;5(2):89-97.