Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage

IF 0.5 4区 医学
I. M. Taha, K. A. Ismail, R. Sami, Huda Aljumayi, G. Alshehry, Eman Algarni, Adel Aljumayi, Mohammad Y. Alshahrani, Tahani Y. A. Asseri, Zayed Alsharari, Fadi Baakdah, El-Kazafy A. Taha
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Abstract

Natural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and antioxidant agent for improving the quality criteria under cold storage. Five beef sausage formulas were prepared; the first formula was prepared from the basic formula (positive control) include butylatedhydroxytoluene (BHT), the second formula (negative control) was prepared like the basic formula without BHT and the other three formulations were prepared by including 1, 2 and 3% eucalyptus (Eucalyptus ssp.) bee pollen. All formulations were stored at 5±2 °C until spoilage symptoms appeared. Chemical composition, thiobarbituric acid reactive substance (TBA-RS), total volatile basic nitrogen (TVB-N), microbial counts and sensory properties were evaluated. The obtained results were compared with Egyptian criteria to assess their acceptability. In comparison with the sausage basic formula, formulas treated with BHT and bee pollen showed a significant reduction in TVB-N, TBA-RS, total aerobic bacteria count, psychrophilic count, molds and yeasts count. The sensory properties of all formulations prepared with bee pollen were acceptable. Bee pollen was superior as an antimicrobial and antioxidant agent for sausage. It could be concluded that bee pollen can be used by meat manufacturers for enhancing quality and extending the shelf-life.
蜂花粉:牛肉香肠的抗氧化剂和抗菌剂
天然添加剂可提高加工肉制品的微生物和氧化质量。蜂花粉是一种具有重要营养价值的天然成分。它被认为是一种天然抗菌剂和抗氧化剂。本研究的目的是在牛肉香肠配方中加入蜂花粉作为抗菌剂和抗氧化剂,以改善冷藏条件下的质量标准。研究人员制备了五种牛肉香肠配方:第一种配方是由含有丁基羟基甲苯(BHT)的基本配方(阳性对照)制备而成;第二种配方(阴性对照)与基本配方相同,不含 BHT;其他三种配方分别含有 1%、2% 和 3%的桉树(桉树属)蜂花粉。所有配方均储存在 5±2 °C,直至出现变质症状。对化学成分、硫代巴比妥酸活性物质(TBA-RS)、总挥发性碱基氮(TVB-N)、微生物数量和感官特性进行了评估。将所得结果与埃及标准进行比较,以评估其可接受性。与香肠基本配方相比,用 BHT 和蜂花粉处理过的配方在 TVB-N、TBA-RS、需氧细菌总数、嗜灵菌计数、霉菌和酵母菌计数方面均有显著降低。用蜂花粉制备的所有配方的感官特性均可接受。作为香肠的抗菌剂和抗氧化剂,蜂花粉更胜一筹。因此,肉类生产商可以使用蜂花粉来提高产品质量和延长保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Biobased Materials and Bioenergy
Journal of Biobased Materials and Bioenergy 工程技术-材料科学:生物材料
自引率
0.00%
发文量
60
审稿时长
6 months
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