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.
Birincil Dil | İngilizce |
---|---|
Konular | Veteriner Cerrahi |
Bölüm | 2021 Volume 5 Number 2 |
Yazarlar | |
Yayımlanma Tarihi | 15 Kasım 2021 |
Gönderilme Tarihi | 12 Ağustos 2021 |
Yayımlandığı Sayı | Yıl 2021 Cilt: 5 Sayı: 2 |
Bu eser Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır.