Use of Foods Based on Bee Drone Brood: Their Sensory and Microbiological Evaluation and Mineral Composition

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F22%3APU144715" target="_blank" >RIV/00216305:26220/22:PU144715 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/22:43921321 RIV/70883521:28110/22:63552238

Result on the web

<a href="https://www.mdpi.com/2071-1050/14/5/2814" target="_blank" >https://www.mdpi.com/2071-1050/14/5/2814</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/su14052814" target="_blank" >10.3390/su14052814</a>

Result language

angličtina

Original language name

Use of Foods Based on Bee Drone Brood: Their Sensory and Microbiological Evaluation and Mineral Composition

Original language description

The aim of the work was to evaluate the safety of bee drone brood in terms of the risk of possible contamination with heavy metals, microbial contamination, and sensory acceptability. Bee drone brood dried at a temperature of 80 degrees C in a hot air oven (DBO) and lyophilized drone brood (DBL) were used. Sensory evaluation was performed on an oatmeal ball (O-B) and drone brood ball (DBO-B). For the determination of the minerals and other elements in DBO, spectrometric analysis was used. The content was as follows: Fe 60.87 mu g/g, Cu 54.83 mu g/g, Zn 257 mu g/g, Ag 82.7 mu g/g, Pb 2.1 mu g/g, Au 1.2 mu g/g, Ca 1336 mu g/g, Sr 3.13 mu g/g, Zr 1.67 mu g/g, Bi 3.87 mu g/g, Br 1.95 mu g/g. The detected content of lead in dry matter (2.1 mu g/g) was high above the limit set for crustaceans (0.4 mu g/g). By comparing microbial assay values, no statistically significant difference between freshly dried DBO and dried DBO after a month of storage was detected. Bee drone brood contains microbes far below the legal limits and it is a good source of calcium, iron, and zinc. Except for the juiciness, consumers rated O-B better than DBO-B. A statistically significant difference (p < 0.05) was found only in taste.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Sustainability

ISSN

2071-1050

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

1-13

UT code for WoS article

000771179700001

EID of the result in the Scopus database

2-s2.0-85125846253