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Food Chem

Title:		Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage
Author(s):		Duman M; Ozpolat E;
Address:		"Department of Fish Processing Technology, Faculty of Fisheries, Firat University, 23119 Elazig, Turkey. Electronic address: mduman@firat.edu.tr. Department of Fish Processing Technology, Faculty of Fisheries, Firat University, 23119 Elazig, Turkey"
Journal Title:		Food Chem
Year:		2015
Volume:		20140829
Issue:
Page Number:		80 - 85
DOI:		10.1016/j.foodchem.2014.08.091
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present study examined the effects of water extract of propolis on the chemical, microbiological and sensory quality in vacuum-packed fresh shibuta (Barbus grypus) fillets during storage at 2 degrees C. Treatments in the study included the following: control (P0) without extract of propolis, 0.1 (P1), 0.3 (P3) and 0.5 (P5) % (v/w) the water extract of propolis, respectively. After 24 days of storage, the total volatile basic nitrogen (TVB-N) values were 57.76, 44.66, 42.23 and 36.5mg/100g, and total viable counts (TVC) were 8.9, 8.3, 7.96 and 6.95logcfu/g, for water extract of propolis additions of 0.1 (P1), 0.3 (P3), 0.5 (P5) and 0 (control; P0) % (v/w), respectively. The highest acceptable TVB-N value was adopted as 30 mg/100g, corresponding to shelf lives of 9, 15, 18 and 21 days for P0, P1, P3 and P5, respectively. Addition of 0.1% water extract of propolis extended the product's shelf-life by approximately 6 days, whereas the 0.5% water extract of propolis resulted in a significant shelf-life extension of the shibuta fillets, i.e. by approximately 12 days, according to sensory data, as compared to the control sample"
Keywords:		Animals Cyprinidae/microbiology Food Contamination/analysis Food Microbiology Food Packaging Food Preservatives/*chemistry Food Quality *Food Storage Humans Nitrogen/analysis Propolis/*chemistry Seafood/*analysis/microbiology Taste Vacuum Volatile Organic;
Notes:		"MedlineDuman, Muhsine Ozpolat, Emine eng England 2015/07/21 Food Chem. 2015 Dec 15; 189:80-5. doi: 10.1016/j.foodchem.2014.08.091. Epub 2014 Aug 29"