Výskumný ústav potravinársky

Park, G. T. – Choi, H. S. – Cho, J. H. – Chang, S. Y. – Lee, H. Y. – Choi, J. S.
Effects of bee products (propolis, royal jelly and honeybee comb extracts) on physico-chemical and storage characteristics of pork patties
Journal of Food and Nutrition Research, 63, 2024, č. 1, s. 19-28

Jungseok Choi, Department of Animal Science, Chungbuk National University, Chungdaero 1, Cheongju 28644, South Korea. E-mail: jchoi@chungbuk.ac.kr

Original article
Received 21 July 2023; 1st revised 6 September 2023; accepted 29 September 2023; published online 24 January 2024.

Súhrn: 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 °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.

Kľúčové slová: additive; antioxidant; bee product; meat product; physico-chemical characteristic

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