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Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

https://doi.org/10.21323/2414-438X-2021-6-2-135-140

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Abstract

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.

About the Authors

S. M. Novakovic
University of Belgrade, Faculty of Agriculture
Serbia

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

 6 Nemanjina, Zemun, 11080, Belgrade 



I. V. Djekic
University of Belgrade, Faculty of Agriculture
Serbia

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

6 Nemanjina, Zemun, 11080, Belgrade



M. B. Pesic
University of Belgrade, Faculty of Agriculture
Serbia

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

6 Nemanjina, Zemun, 11080, Belgrade



A. Z. Kostic
University of Belgrade, Faculty of Agriculture
Serbia

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

6 Nemanjina, Zemun, 11080, Belgrade



D. D. Milincic
University of Belgrade, Faculty of Agriculture
Serbia

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

6 Nemanjina, Zemun, 11080, Belgrade



I. В. Tomasevic
University of Belgrade, Faculty of Agriculture
Serbia

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

6 Nemanjina, Zemun, 11080, Belgrade



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For citation:


Novakovic S.M., Djekic I.V., Pesic M.B., Kostic A.Z., Milincic D.D., Tomasevic I.В. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder. Theory and practice of meat processing. 2021;6(2):135-140. https://doi.org/10.21323/2414-438X-2021-6-2-135-140

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