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

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  • Marie Borkovcová

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic)

  • Jiří Mlček

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic)

  • Anna Adámková

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic)

  • Martin Adámek

    (Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic
    Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic)

  • Martina Bednářová

    (Department of Information Technology, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic)

  • Zuzana Musilová

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic
    Department of Food Technology, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic)

  • Veronika Ševčíková

    (Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 76001 Zlin, Czech Republic)

Abstract

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 °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 µg/g, Cu 54.83 µg/g, Zn 257 µg/g, Ag 82.7 µg/g, Pb 2.1 µg/g, Au 1.2 µg/g, Ca 1336 µg/g, Sr 3.13 µg/g, Zr 1.67 µg/g, Bi 3.87 µg/g, Br 1.95 µg/g. The detected content of lead in dry matter (2.1 µg/g) was high above the limit set for crustaceans (0.4 µg/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.

Suggested Citation

  • Marie Borkovcová & Jiří Mlček & Anna Adámková & Martin Adámek & Martina Bednářová & Zuzana Musilová & Veronika Ševčíková, 2022. "Use of Foods Based on Bee Drone Brood: Their Sensory and Microbiological Evaluation and Mineral Composition," Sustainability, MDPI, vol. 14(5), pages 1-13, February.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:5:p:2814-:d:760827
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    References listed on IDEAS

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    1. Premalatha, M. & Abbasi, Tasneem & Abbasi, Tabassum & Abbasi, S.A., 2011. "Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects," Renewable and Sustainable Energy Reviews, Elsevier, vol. 15(9), pages 4357-4360.
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