meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-2-135-140meat-170Research ArticleСтатьиTechno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powderhttps://orcid.org/0000-0002-0292-195XNovakovicS. M.

Sasa M. Novakovic —   PhD candidate, MSc, teaching assistant, Animal Source Food Technology Department

 6 Nemanjina, Zemun, 11080, Belgrade 

sasha.novakovic@agrif.bg.ac.rshttps://orcid.org/0000-0002-8132-8299DjekicI. V.

Ilija V. Djekic —  PhD, full professor, full professor, Department for Food Safety and Quality Management

6 Nemanjina, Zemun, 11080, Belgrade

idjekic@agrif.bg.ac.rshttps://orcid.org/0000-0001-9779-1686PesicM. B.

Mirjana B. Pesic —   PhD, associate professor, associate professor, Department for Chemistry and Biochemistry

6 Nemanjina, Zemun, 11080, Belgrade

mpesic@agrif.bg.ac.rshttps://orcid.org/0000-0002-1012-4029KosticA. Z.

Aleksandar Z. Kostic —  PhD, assistant professor, Department for Chemistry and Biochemistry

6 Nemanjina, Zemun, 11080, Belgrade

akostic@agrif.bg.ac.rshttps://orcid.org/0000-0002-2476-9426MilincicD. D.

Danijel D. Milincic —  PhD candidate, MSc, teaching assistant, Department for Chemistry and Biochemistry

6 Nemanjina, Zemun, 11080, Belgrade

milincic93@gmail.comhttps://orcid.org/0000-0002-1611-2264TomasevicI. В.

Igor B. Tomasevic —  PhD, associate professor, associate professor, Animal Source Food Technology Department

6 Nemanjina, Zemun, 11080, Belgrade

tbigor@agrif.bg.ac.rsUniversity of Belgrade, Faculty of AgricultureSerbia20212907202162135140Copyright © Novakovic S.M., Djekic I.V., Pesic M.B., Kostic A.Z., Milincic D.D., Tomasevic I.В., 20212021Novakovic S.M., Djekic I.V., Pesic M.B., Kostic A.Z., Milincic D.D., Tomasevic I.В.Novakovic S.M., Djekic I.V., Pesic M.B., Kostic A.Z., Milincic D.D., Tomasevic I.В.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/170

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage.

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The authors declare that there are no conflicts of interest present.