Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage
2015
Duman, Muhsine | Özpolat, Emine
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°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 24days 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 30mg/100g, corresponding to shelf lives of 9, 15, 18 and 21days for P0, P1, P3 and P5, respectively. Addition of 0.1% water extract of propolis extended the product’s shelf-life by approximately 6days, whereas the 0.5% water extract of propolis resulted in a significant shelf-life extension of the shibuta fillets, i.e. by approximately 12days, according to sensory data, as compared to the control sample.
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