Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets

İlknur UÇAK

Makale detayları

Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets

Yazarlar:

İlknur UÇAK

Yayıncı:

İlknur BAĞDATLI

Dergi:

Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 2, pp.93-103

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000422353

eISSN:

2667-4890

Özet:

 


The aim of this study was to evaluate the effects of propolis extract
(PE), on the microbiological and sensory quality of rainbow trout fillets under
chilled storage for 14 days. Fish fillets were soaked into the PE and one batch
was left as untreated (control). All fillets were placed into strafor plates after
treatment and covered with strech film. Microbiological and sensory properties
of fillets were observed during the storage. Initially total viable count, psychrotrophic
viable count, and total enterobacteriaceae cells were determined as 1.48, 2.47
and 1.60 log cfu/g, respectively. During the storage period, samples treated
with PE showed lower values than the control samples. Yeast and mould was
observed only in control samples, while there was no growth in samples treated
with PE. Acording to the sensory evaluation, PE treated group was acceptible
untill at the end of the storage period, however, control group was rejected on
the 6th day of the storage. The present study showed that PE can be
recommended as a natural source of preservative in order to maintenance the microbial
and sensory quality of trout fillets.


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Makale detayları

Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets

Yazarlar: İlknur UÇAK

Yayıncı: İlknur BAĞDATLI

Dergi: Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 2, pp.93-103

Belge Tipi: Makale

Yayın Tarihi: 12/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000422353

eISSN: 2667-4890

Sayı

Yazarlar:

İlknur UÇAK

Yayıncı:

İlknur BAĞDATLI

Dergi:

Eurasian Journal of Food Science and Technology 2018 Vol.2 Issue 2, pp.93-103

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000422353

eISSN:

2667-4890