Investigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin

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dc.contributor.authorDemir, Tuğba
dc.contributor.authorAğaoğlu, Sema
dc.date.accessioned2024-10-26T17:42:47Z
dc.date.available2024-10-26T17:42:47Z
dc.date.issued2021
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractObjective: 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.
dc.identifier.doi10.47748/tjvr.982111
dc.identifier.endpage97
dc.identifier.issn2602-3695
dc.identifier.issue2
dc.identifier.startpage89
dc.identifier.trdizinid1164751
dc.identifier.urihttps://doi.org/10.47748/tjvr.982111
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1164751
dc.identifier.urihttps://hdl.handle.net/20.500.12418/24829
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTurkish Journal of Veterinary Research (Online)
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectApigenin
dc.subjectBee pollen
dc.subjectMeatballs
dc.subjectFood quality
dc.titleInvestigation of the Nutritional and Quality Properties of Meatballs Added with Bee Pollen and Apigenin
dc.typeArticle

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