Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

“…Ethanolic extracts were shown to be effective for the control of gram‐positive bacteria and some gram‐negative bacteria present in cachama fillets (Suarez et al, ). In the present study, ethanolic extract of propolis was more effective on inhibiting bacterial growth in fish fillets than that of water extract, which is in agreement with result of Payandan et al (). The microbiological limit for seafood recommended by ICMSF () is 7 log cfu/g.…”

“…Similar results were also reported for vacuumpacked fresh shibuta (Barbus grypus) fillets treated with 0.1 and 0.5% propolis water extract by Duman and Özpolat (2015) who determined that the addition of 0.1% propolis water extract extended the shelf life of the product about 6 days and 0.5% propolis water extract extended the shelf life of the product approximately 12 days. Payandan et al (2017) reported that the application of various concentration (7, 5, and 3%) ethanol and water extract of propolis to minced C. carpio led to an improvement in sensory properties (color, odor, texture, and overall acceptability) during storage time. The result of the sensory analysis for S. tumbil fillet reported that gelatin coating with propolis extract (PE) displayed lower change in the color, odor, and overall appearance during the storage time (Nessianpour et al, 2019).…”

“…In the present research, this limit was exceeded in the control and 0.4 PW groups on the seventh day and in the 0.8 PW, 0.4 PE, and 0.8 PE groups on the 9th, 11th, and 13th day, respectively. Duman and Özpolat (2015) reported a microbiological shelf life extension of 6, 9, and 15 days by addition of water extracts of propolis at doses of 0.1, 0.3, and 0.6%, respectively, for vacuum-packed fresh shibuta fillets at 2 C. Ethanolic extract added into the minced carp meat was efficient against the spoilage of microorganisms, including total plate counts, psychrotrophic, and lactic acid bacteria (Payandan et al, 2017). Antimicrobial activity of propolis against microorganisms in vivo and in vitro has been reported by Seibert et al (2019) and Khodabakhshi et al (2019).…”

“…The ethanolic extracts of propolis has previously been reported to be effective for the control of gram‐positive bacteria and some gram‐negative bacteria present in fish fillets as an alternative for synthetic chemicals (Suarez et al, ). Ethanolic extracts of propolis added to the minced Cyprinus carpio meat at different concentrations were efficient against fish spoilage of bacteria (Payandan, Sayyed‐Alangi, Shamloofar, & Koohsari, ).…”

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets

“…In addition, a significant difference was found between the groups with PLE and the other groups (p < 0.05). Similar studies were also conducted by Payandan et al (2017), Reis et al (2017), Nessianpour et al (2019) and Çoban et al (2018), who reported that the TBA value slowed down in the presence of propolis extract. Accordingly, coatings with propolis liquid extract can be said to be more effective than coatings alone, which can be explained by the presence of bioactive substances contained in the propolis liquid extract and their synergistic interactions with lipid oxidation.…”