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

Abstract

The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.

WITHDRAWN: Efficacy of Chitosan/propolis Liquid Extract Emulsion Coating on Refrigerated Storage Quality of Crayfish Meat 

“…Synthetic preservatives are reported to delay the lipid peroxidation process and increase the shelf life of foods. But, the synthetic additives can be affected consumer health, so consumers are tend to avoid foods prepared with chemical preservatives (Yazgan et al, 2020). Propolis is a natural product collected by honeybees from plants especially owers and buds.…”

Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

“…For this reason, in this study, to avoid the direct use of propolis, a mixture of gelatin film-propolis was prepared that could exhibit reasonable sensory characteristics with extended shelf life. There are some studies related with the effects of both ethanolic and water extracts of propolis in fish fillets [10,11]. However, the incorporation of edible films with propolis extract is limited and conducted on chitosan films [12].…”

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

“…The obtained results for CM + PLE groups were considerably lower than the accepted limit of 7 log cfu/g (ICMSF, 1986). Propolis liquid extract treatments inhibited the growth of psychrotrophic bacteria count, a fact which has been confirmed by many researchers, such as Jafari et al (2017), Fadıloğlu and Emir Çoban (2018) and Yazgan et al (2020). According to these findings, it was concluded that chia mucilage coating, like other materials used to coat fish and fish products, has a significant effect on decreasing the psychrophilic bacteria count.…”