The current study aimed to investigate the volatile and non-volatile compound contents
and antioxidant capacity of BP using, respectively, headspace solid-phase microextraction gas
chromatography-mass spectrometry, high-performance liquid chromatography and
spectrophotometric methods. Additionally, the BP extract was used to formulate pork sausage,
and the microbiological, physicochemical, sensory and oxidative characteristics of them were
evaluated for 49 days on frozen storage. Four individual phenolic compounds were identified in
bee pollen including, chlorogenic acid, rosmarinic acid, gallic acid and p-coumaric acid. Besides, 51
volatiles were identified in the headspace of the BP. The palynological analysis identified the
pollen of Asteraceae family as the dominant pollen in BP. The major classes of compounds
identified in BP were aldehydes, esters, terpenoids, and ketones. Eleven esters were in high
proportions among them benzoic acid, ethyl ester and benzyl benzoate, while benzaldehyde was
the major aldehyde class present in the BP. Total phenolic compounds (TPC) and antioxidant
capacity (AC) values of BP were 33.02±2.29 mg GAE/g (GAE: Gallic acid equivalent) and 4.85 mg
TE/g (TE: Trolox equivalent). The storage time affected the oxidative stability of the sausages; it
increased over time, on average, from 0.61±0.12 to 3.24±0.10 mg malondialdehyde/kg meat. The
sausage with BP showed lower malondialdehyde values during through storage than the control
sausage. The formulations showed satisfactory hygienic-sanitary quality and the acceptability
index of sausages regarding overall quality was 80%. About 90% of the judges would probably or
would definitely buy the product. The incorporation of bee pollen as a potential functional
ingredient allowed to obtain pork sausages with good physicochemical properties and
microbiological stability. The preservation of phenolic compounds was perceived and the
acceptability characteristics were promising. This study showed that the bee pollen used in the
sausage as a natural antioxidant could create new beneficial products for customers.