Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated With Bee Pollen During Frozen Storage

Abstract

In this study, the color, lipid oxidation and microbial quality of meatballs formulated with different levels of bee pollen were investigated during frozen storage. Meatballs were prepared with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen, and stored at -20 +/- 1C for 90 days. The phenolic content and antioxidant activity of bee pollen were 309.21 mg GAE/100 g and 2.23 mmolTrolox/g, respectively. The pH values of meatballs were affected by both pollen addition and storage period (P<0.05). The redness values of meatballs decreased with pollen addition but yellowness, chroma and hue angle values increased. These values also changed significantly during storage. TBARS values of samples increased during storage, but the addition of pollen retarded the lipid oxidation. Also, the addition of pollen inhibited the microbial growth in meatballs. The results suggest that bee pollen can be successfully used as a natural antioxidant and antimicrobial agent in meatballs.