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http://dx.doi.org/10.5851/kosfa.2014.34.4.423

Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen  

Turhan, Sadettin (Department of Food Engineering, OndokuzMayis University)
Yazici, Fehmi (Department of Food Engineering, OndokuzMayis University)
Saricaoglu, Furkan Turker (Department of Food Engineering, OndokuzMayis University)
Mortas, Mustafa (Department of Food Engineering, OndokuzMayis University)
Genccelep, Huseyin (Department of Food Engineering, OndokuzMayis University)
Publication Information
Food Science of Animal Resources / v.34, no.4, 2014 , pp. 423-433 More about this Journal
Abstract
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.
Keywords
meatball; bee pollen; nutritional quality; storage quality;
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