Effects of bee products (propolis, royal jelly and honeybee comb extracts) on physico-chemical and storage characteristics of pork patties

被引：0
作者：
Park, Gyutae [1 ]
Choi, Hyunsu [1 ]
Cho, Jinho [1 ]
Chang, Seyeon [1 ]
Lee, Hwayong [2 ]
Choi, Jungseok [1 ]
机构：
[1] Chungbuk Natl Univ, Dept Anim Sci, Chungdaero 1, Cheongju 28644, South Korea
[2] Chungbuk Natl Univ, Dept Forest Sci, Chungdaero 1, Cheongju 28644, South Korea
来源：
JOURNAL OF FOOD AND NUTRITION RESEARCH | 2024年 / 63卷 / 01期
基金：
新加坡国家研究基金会;
关键词：
additive; antioxidant; bee product; meat product; physico-chemical characteristic; ASCORBIC-ACID; ANTIOXIDANT; WATER; STABILITY; CAPACITY; PHENOLS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, effects of bee products (propolis, royal jelly and honeybee comb extracts) added to pork patties on physico-chemical and storage characteristics were investigated. In the study, chemical composition, pH, water holding capacity, cooking loss, texture profile and sensory attributes were analysed regarding the quality of the patties. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical -scavenging activity, 2-thiobarbituric acid reactive substances, total microbial counts and volatile basic nitrogen were determined after 0, 3 and 7 days of refrigeration at 4 +/- 1 degrees C. As a result, patties added with bee products tended to show better water holding capacity and cooking loss than those added with ascorbic acid. The addition of bee products improved DPPH radical -scavenging activity and volatile basic nitrogen during 7 days of storage. However, when patties were added with propolis and royal jelly, the flavour deteriorated due to their unique aroma and taste. These results indicate that bee products can be used as additives in patties, but the amount of use should be considered.
引用
收藏
页码：19 / 28
页数：10
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