title: Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage.
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°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.
authors.affiliation: Department of Fish Processing Technology, Faculty of Fisheries, Fırat University, 23119 Elazig, Turkey. Electronic address: mduman@firat.edu.tr.
authors.forename: Muhsine
authors.initials: M
authors.lastname: Duman
authors.affiliation: Department of Fish Processing Technology, Faculty of Fisheries, Fırat University, 23119 Elazig, Turkey.
authors.forename: Emine
authors.initials: E
authors.lastname: Özpolat
mesh_terms: D000818:Animals; D003530:Cyprinidae / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging; D005520:Food Preservatives / Q000737:chemistry*; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D009584:Nitrogen / Q000032:analysis; D011429:Propolis / Q000737:chemistry*; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D013649:Taste; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000737:chemistry*
chemical_list: D005520:Food Preservatives; D055549:Volatile Organic Compounds; D014867:Water; D011429:Propolis; D009584:Nitrogen
keywords: Quality parameters; Shelf-life; Shibuta; Water extract of propolis