Advisor(s)
Abstract(s)
The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of
black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant
compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced.
Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid
contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid
oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on
the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all
samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid
oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the
three formulations were only significant on the first days of storage. The sensory assessment did not differ
between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet
a careful labelling is essential to alert allergic consumers.
Description
Keywords
Antioxidant Black pudding Lipid oxidation Pollen
Citation
Anjos, Ofélia; Fernandes, Rodrigo; Cardoso, Susana M.; Delgado, Teresa; Farinha, Nelson; Paula, Vanessa; Estevinho, Letícia M.; Carpes, Solange T. (2019). Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT. ISSN 0023-6438. 111, p. 869-875
