期刊
FOOD CHEMISTRY
卷 189, 期 -, 页码 80-85出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.091
关键词
Shibuta; Water extract of propolis; Quality parameters; Shelf-life
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 degrees C. Treatments in the study included the following: control (PO) 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 36.5 mg/100 g, and total viable counts (TVC) were 8.9, 8.3, 7.96 and 6.95 log cfu/g, for water extract of propolis additions of 0.1 (P1), 0.3 (P3), 0.5 (P5) and 0 (control; PO) % (v/w), respectively. The highest acceptable TVB-N value was adopted as 30 mg/100 g, corresponding to shelf lives of 9, 15, 18 and 21 days for PO, 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. (C) 2014 Elsevier Ltd. All rights reserved.
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