دورية أكاديمية
Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder
| العنوان: | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder |
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| المؤلفون: | S. Novakovic M., I. Djekic V., M. Pesic B., A. Kostic Z., D. Milincic D., I. Tomasevic В. |
| المصدر: | Theory and practice of meat processing; Vol 6, No 2 (2021); 135-140 ; Теория и практика переработки мяса; Vol 6, No 2 (2021); 135-140 ; 2414-441X ; 2414-438X ; 10.21323/2414-438X-2021-6-2 |
| بيانات النشر: | ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН |
| سنة النشر: | 2021 |
| المجموعة: | Theory and practice of meat processing (E-Journal) / Теория и практика переработки мяса |
| مصطلحات موضوعية: | texture, sensory, Warner-Bratzler, emulsion, FTIR-ATR |
| الوصف: | 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. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
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| DOI: | 10.21323/2414-438X-2021-6-2-135-140 |
| الإتاحة: | https://doi.org/10.21323/2414-438X-2021-6-2-135-140Test https://doi.org/10.21323/2414-438X-2021-6-2Test https://doi.org/10.1016/j.meatsci.2019.05.028Test https://doi.org/10.3390/foods8120635Test https://doi.org/10.1111/jfpp.14556Test https://doi.org/10.1016/j.meatsci.2020.108318Test https://doi.org/10.1016/j.foodres.2016.02.006Test https://doi.org/10.3390/biom10010084Test https://doi.org/10.1111/jfpe.12935Test https://doi.org/10.3390/coatings8120423Test |
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| رقم الانضمام: | edsbas.1E8FDE17 |
| قاعدة البيانات: | BASE |
| DOI: | 10.21323/2414-438X-2021-6-2-135-140 |
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