Advanced SearchSearch Tips
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen
Turhan, Sadettin; Yazici, Fehmi; Saricaoglu, Furkan Turker; Mortas, Mustafa; Genccelep, Huseyin;
  PDF(new window)
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 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.
meatball;bee pollen;nutritional quality;storage quality;
 Cited by
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  crossref(new windwow)
Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?, Journal of the Science of Food and Agriculture, 2017, 97, 9, 2803  crossref(new windwow)
Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J. A., and Kuri, V. (2005) Characteristics of beef burgers as influenced by various types of lemon albedo. Innovat. Food Sci. Emerg. Tech. 6, 247-255. crossref(new window)

Ansorena, D. and Astiasaran, I. (2004) The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem. 87, 69-74. crossref(new window)

AOAC (2000) Official Methods of Analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, pp. 1-8.

Arihara, K. (2006) Strategies for designing novel functional meat products. Meat Sci. 74, 219–229. crossref(new window)

Basim, E., Basim, H., and Ozcan, M. (2006) Antibacterial activities of Turkish pollen and propolis extracts against plant bacterial pathogens. J. Food Eng. 77, 992-996. crossref(new window)

Bilek, A. E. and Turhan, S. (2009) Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci. 82, 472-477. crossref(new window)

Bligh, E. G. and Dyer, W. J. (1959) A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 37, 911-917. crossref(new window)

Choe, J. H., Kim, H. Y., Choi, Y. S., Han, D. J., Choi, J. H., Kim, Y. J., and Kim, C. J. (2011) Effect of pumpkin (Cucurbitamoschata Duch.) leaf ethanolic extracts on lipid oxidation and microbial activity in refrigerated raw ground pork. Korean J. Food Sci. An. 31, 865-871. crossref(new window)

Dzudie, T., Kouebou, C. P., Essia-Ngang, J. J., and Mbofung, C. M. F. (2004) Lipid sources and essential oils effects on quality and stability of beef patties. J. Food Eng. 65, 67-72. crossref(new window)

Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., and Perez-Alvarez, J. A. (2005) Meat products as functional foods: A review. J. Food Sci. 70, 37-43.

Freire, K. R. L., Lins, A. C. S., Dorea, M. C., Santos, F. A. R., Camara, C. A., and Silva, T. M. S. (2012) Palynological origin, phenolic content, and antioxidant properties of honeybee-collected pollen from Bahia, Brazil. Molecules 17, 1652-1664. crossref(new window)

Gao, X., Bjork, L., Trajkovski, V., and Uggla, M. (2000) Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J. Agr. Food Chem. 80, 2021-2027. crossref(new window)

Graikou, K., Kapeta, S., Aligiannis, N., Sotiroudis, G., Chondrogianni, N., Gonos, E., and Chinou, I. (2011) Chemical analysis of Greek pollen-Antioxidant, antimicrobial and proteasome activation properties. Chem. Cent. J. 5, 1-9. crossref(new window)

Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., and Hwang, D. F. (2005) Effects of rice bran on sensory and physic-chemical properties of emulsified pork meatballs. Meat Sci. 70, 613-619. crossref(new window)

International Organization for Standardization, ISO (1978) Animal and Vegetable Fats and Oils - Preparation of Methyl Esters of Fatty Acids. Method ISO 5509. Geneve, p. 6.

Jimenez-Colmenero, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13. crossref(new window)

Jimenez-Colmenero, F., Serrano, A., Ayo, J., Solas, M. T., Cofrades, S., and Carballo, J. (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci. 65, 1391-1397. crossref(new window)

Johnston, J. E., Sepe, H. A., Miano, C. L., Brannan, R. G., and Alderton, A. L. (2005) Honey inhibits lipid oxidation in readyto- eat ground beef patties. Meat Sci. 70, 627-631. crossref(new window)

Kassama, L. S., Ngadi, M. O., and Raghavan, G. S. V. (2003) Structural and instrumental textural properties of meat patties containing soy protein. Int. J. Food Prop. 6, 519-529. crossref(new window)

Kumar, R. R., Sharma, B. D., Kumar, M., Chidanandaiah, and Biswas, A. K. (2007) Storage quality and shelf life of vacuum- packaged extended chicken patties. J. Muscle Foods 18, 253-263. crossref(new window)

Leja, M., Mareczek, A., Wyzgolik, G., Klebacz-Baniak, J., and Czekonska, K. (2007) Antioxidative properties of bee pollen in selected plant species. Food Chem. 100, 237-240. crossref(new window)

Lopez-Lopez, I., Cofrades, S., Caneque, V., Diaz, M. T., Lopez, O., and Jimenez-Colmenero, F. (2011) Effect of cooking on the chemical composition of low-salt, low-fat Wakame/ olive oil added beef patties with special reference to fatty acid content. Meat Sci. 89, 27-34. crossref(new window)

Morais, M., Moreira, L., Feas, X., and Estevinho, L. M. (2011) Honeybee-collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food Chem.Toxicol. 49, 1096-1101. crossref(new window)

Nagai, T., Inoue, R., Kanamori, N., Suzuki, N., and Nagashima, T. (2006) Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat. Food Chem. 97, 256-262. crossref(new window)

Negri, G., Teixeira, E. W., Alves, M. L. T. M. F., Moreti, A. C. C. C. M., Otsuk, I. P., Borguini, R. G., and Salatino, A. (2011) Hydroxycinnamic acid amide derivates, phenolic compounds and antioxidant activities of extracts of pollen samples from Southeast Brazil. J. Agr. Food Chem. 59, 5516-5522. crossref(new window)

Rzepecka-Stojko, A., Pilawa, B., Ramos, P., and Stojko, J. (2012) Antioxidative properties of bee pollen extracts examined by EPR spectroscopy. J. Apic. Sci. 56, 23-30.

Sanchez-Escalante, A., Torrescano, G., Djenane, D., Beltran, J. A., and Roncales, P. (2003) Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. J. Sci. Food Agric. 83, 187-194. crossref(new window)

Saricaoglu, F. T. and Turhan, S. (2013). Chemical composition, colour and textural properties of Akcaabat meatball: a traditional Turkish meat product. Gida, 38, 191-198.

Simopoulos, A. P., Leaf, A., and Salem, N. (1999) Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. J. Am. Coll. Nutr. 18, 484-489.

Singleton, V. L. and Rossi, J. A. (1965) Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am. J. Enol. Viticult. 16, 144-158.

TSE (1992) Turkish Uncooked Meatball Standard, TSE 10581. Turkish Standard Institute. Ankara, Turkey, pp. 1-11.

Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316. crossref(new window)

Turhan. S., Temiz, H., and Sagir, I. (2007) Utilization of wet okara in low-fat beef patties. J. Muscle Foods 18, 226-235. crossref(new window)

Turhan, S., Temiz, H., and Sagir, I. (2009) Characteristics of beef patties using okara powder. J. Muscle Foods 20, 89-100. crossref(new window)

Tarladgis, B. G., Watts, B. M., and Younathan, M. T. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44-48. crossref(new window)

Valencia, I., O'Grady, M. N., Ansorena, D., Astiasaran, I., and Kerry, J. P. (2008) Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. 80, 1046-1054. crossref(new window)

Yilmaz, I. and Daglioglu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823. crossref(new window)