Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami

Mafra, Jéssica Ferreira; Santana, Tiago Sampaio de; Cruz, Alexsandra Iarlen Cabral; Ferreira, Mariza Alves; Miranda, Fabricio Mendes; Araújo, Floricéa Magalhães; Ribeiro, Paulo R.; Evangelista-Barreto, Norma Suely

doi:10.1016/j.foodchem.2022.133502

Cited by 15 publications

(14 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moisture (%w/w) 0 41.3 ± 0.7 a 40.9 ± 0.9 a 41.3 ± 1.0 a 42.9 ± 0.8 a,B 41.7 ± 0.3 a,C 42.4 ± 0.1 a,C 15 40.9 ± 1.0 a 40.5 ± 1.0 a 42.0 ± 1.3 a 42.9 ± 0.8 a,B 41.9 ± 0.2 a,C 42.0 ± 0.3 a,BC 30 40.7 ± 0.7 ab 41.1 ± 0.6 ab 41.9 ± 1.2 b 42.4 ± 0.6 b,B 39.3 ± 0.1 a,B 41.3 ± 0.4 ab,AB 45 40.5 ± 0.4 bc 40.0 ± 0.5 ab 39.9 ± 1.0 ab 40.0 ± 0.4 ab,A 38.4 ± 0.0 a,A 42.1 ± 0.0 c,BC 60 39.9 ± 0.4 ab 40.0 ± 0.3 ab 39.8 ± 1.1 ab 39.6 ± 0.7 ab,A 38.4 ± 0.1 a,A 40.9 ± 0.3 b,A Fat (%w/w) 0 30.8 ± 0.5 a 30.8 ± 1.4 a 30.2 ± 1.8 a 29.4 ± 0.4 a,A 31.0 ± 0.3 a,A 33.5 ± 0.4 b 15 30.1 ± 0.1 ab 30.5 ± 0.5 ab 29.1 ± 1.0 a 30.4 ± 0.5 ab,AB 31.0 ± 0.1 b,A 33.3 ± 0.5 c 30 29.8 ± 0.3 a 28.9 ± 1.3 a 29.7 ± 0.8 a 30.0 ± 0.2 a,A 31.3 ± 0.4 a,A 34.1 ± 0.9 b 45 30.2 ± 0.4 a 32.0 ± 1.6 ab 30.4 ± 0.7 ab 31.5 ± 0.3 ab,B 32.9 ± 0.2 b,B 33.0 ± 0.8 b 60 30.6 ± 0.4 a 30.7 ± 1.0 a 30.7 ± 1.0 a 31.7 ± 0.5 ab,B 33. in the formation of a cloudy viscose solution, which lowers the L* value (Bis-Souza et al, 2020;Mafra et al, 2022). The moisture content of the sample during storage was ranged between 38.35% and 42.91% (Table 2).…”

Section: Sample Groups Daysmentioning

confidence: 99%

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Tukel,

Sengun

2024

Journal of Food Science

View full text Add to dashboard Cite

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

show abstract

Section: Sample Groups Daysmentioning

confidence: 99%

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Tukel,

Sengun

2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…1 Chemical composition of propolis [11] Table 1 Compounds identified in propolis extract by gas chromatography-mass spectrometry RT, retention time (minutes); KI, calculated Kovats index. Relative area (%): corresponds to the relative area of the identified metabolites [12] vegetables, fruits, eggs, and meat by Bankova et al [23]. A growing interest in employing propolis for packaging methods planned to keep products fresh and optimize their shelf life has increased [24].…”

Section: Food Packaging Overviewmentioning

confidence: 99%

“…Table 1 shows some phenolic compounds identified in propolis extract by gas chromatography-mass spectrometry [12]. However, a recent study showed that it contains more than 300 constituents.…”

Section: Introduction To Propolismentioning

confidence: 99%

Propolis applications in food industries and packaging

El‐Sakhawy

Salama

Mohamed

2023

Biomass Conv. Bioref.

View full text Add to dashboard Cite

Propolis has been utilized as a natural bio-product from beekeeping for various applications such as wound healing, food packaging, and food production. However, the applications of propolis as food additives are limited by the low oral bioavailability, bitter taste, and aroma. The current review investigates the recent techniques, such as encapsulation, microencapsulation, film casting, and composite materials, which enhance the propolis availability for food applications. Propolis enhances the mechanical properties, oxygen and moisture barrier, antioxidant, and microbial resistance of the resulting materials. Therefore, the utilization of propolis composites as an effective food packaging in the future is promising. Based on these results, the food industry can benefit from developing propolis-based composite. Graphical Abstract

show abstract

“…(3) BI = 100(X − 0.31) ∕ 0.17 et al, 2007;Najafpour Darzi et al, 2019). The origin of propolis, the extraction method, and the type of solvent used for extraction influence propolis extract characterization (Mafra et al, 2022).…”

Section: Characterization Of Ethanolic Propolis Extractmentioning

confidence: 99%

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Hosseini Khabbazi,

Mansouripour,

Saremnezhad

2023

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.

show abstract

Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami

Cited by 15 publications

References 32 publications

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis

Propolis applications in food industries and packaging

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Contact Info

Product

Resources

About