The Effect of Various Storage Methods on Organoleptic
Quality of Bee Pollen Loads
Volume 56, Number 1 / June 2012
The aim of this research was to evaluate the effect of
storing frozen pollen loads in controlled and/or air atmosphere, on
organoleptic properties of the product. Collected pollen loads were cleared of
mechanical impurities and preserved as follows: frozen and stored in air
atmosphere; frozen and stored in an artificial atmosphere of a carbon dioxide
and nitrogen mixture (30% CO2, 70% N2); frozen and stored in pure nitrogen
(100% N2); frozen and stored using a vacuum system; dried out at ca. 40°C and
stored in air atmosphere.
In an organoleptic study, all tested pollen samples,
irrespective of their storage method, were evaluated positively. The studied
storage factors did not affect the shape, specific identity or aroma of pollen
loads. The average point scores obtained for these features were similar in all
groups. Storage conditions did influence the color and flavor of stored pollen
loads. The experiment revealed significant differences in the perception of
taste and aroma of tested pollen samples depending in the sex of the testing
person. The taste and aroma of pollen loads were more appealing to men than to
women testers.
No comments:
Post a Comment