Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Ezgi Karpuz; İbrahim Palabıyık

Makale detayları

Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Yazarlar:

Ezgi Karpuz | İbrahim Palabıyık

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 3, pp.602-618

Belge Tipi:

Makale

Yayın Tarihi:

5/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001317758

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 This study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag PolyamidePolyethylene-PAPE, some stretch film Low Density Polyethylene- LDPE and a ziploc bag Oriented Polypropylene-OPP and food samples were coated by spraying them with a propolis-ethyl acetate PEA solution. Moreover, a propolis-propylene glycol PPG solution was sprayed directly on the food surfaces cheese and meat to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester CAPE at a level of 27.523,4 μg g-1, and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 μg g-1. At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g-1 p0.05 compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days p0.05, PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g-1 p0.05. The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB MRS value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g-1 p0.05 compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.

 This study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag PolyamidePolyethylene-PAPE, some stretch film Low Density Polyethylene- LDPE and a ziploc bag Oriented Polypropylene-OPP and food samples were coated by spraying them with a propolis-ethyl acetate PEA solution. Moreover, a propolis-propylene glycol PPG solution was sprayed directly on the food surfaces cheese and meat to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester CAPE at a level of 27.523,4 μg g-1, and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 μg g-1. At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g-1 p0.05 compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days p0.05, PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g-1 p0.05. The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB MRS value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g-1 p0.05 compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.

 This study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag PolyamidePolyethylene-PAPE, some stretch film Low Density Polyethylene- LDPE and a ziploc bag Oriented Polypropylene-OPP and food samples were coated by spraying them with a propolis-ethyl acetate PEA solution. Moreover, a propolis-propylene glycol PPG solution was sprayed directly on the food surfaces cheese and meat to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester CAPE at a level of 27.523,4 μg g-1, and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 μg g-1. At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g-1 p0.05 compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days p0.05, PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g-1 p0.05. The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB MRS value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g-1 p0.05 compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.

 Bu çalışma, propolisin koruyucu bir kaplamasının gıda ambalaj malzemesi üzerine mi yoksa doğrudan et ve kaşar peyniri üzerine mi püskürtülmesinin daha iyi olduğunu belirlemek amacıyla gerçekleştirilmiştir. Bunu test etmek için bir vakum torbası PoliamidPolietilen-PAPE, bir miktar streç film Düşük Yoğunluklu Polietilen-LDPE ve bir ziploc torbası Yönlendirilmiş Polipropilen-OPP ve gıda örneklerinin yüzeyleri propolis-etil asetat PEA çözeltisi püskürtülerek kaplanmıştır. Ayrıca, bu ürünlerin ambalajsız raf ömrünü incelemek için gıda yüzeylerine peynir ve et doğrudan propolis-propilen glikol PPG çözeltisi püskürtülmüştür. Paketlere yerleştirilen ve PPG çözeltisi ile kaplanan et ve kaşar peyniri sırasıyla 30 ve 45 gün boyunca 4Cde saklanmıştır. Çalışmada kullanılan propoliste baskın fenolik bileşik 27.523,4 μg g-1 ile kafeik asit fenetil ester CAPE, en düşük fenolik asit miktarı ise 287,53 μg g-1 ile epigallokateşin gallat olmuştur. Depolama süresinin sonunda, propolis püskürtmeli vakum ambalajda depolanan et numunesinin Enterobacteriaceae sayısı kontrole kıyasla 1,01 log CFU g-1 p0,05 azalmış ve en iyi sonucu elde etmiştir. Et üzerine uygulanan PPG solüsyonunun ete iyi yapışmadığı ve solüsyonun antimikrobiyal etkisini gösteremediği sonucuna varılmıştır. Depolama süresinin sonunda, propolisle muamele edilmiş vakum torbasında tutulan kaşar peyniri örneği 21 gün boyunca en düşük TMAB sayısına sahipken p0.05, kaşar peynirine doğrudan püskürtülen PPG 6.64 log CFU g-1 ile depolama sonunda en düşük TMAB sayısına sahip olmuştur p0.05. PPG çözeltisi kaşar peynirinin yüzeyine yapışabilmiş ve propolis antimikrobiyal aktivitesini gösterebilmiştir. Ayrıca, propolisle muamele edilmiş vakumlu ambalajda saklanan kaşar peyniri numunesi için LAB MRS değeri kontrole kıyasla 0,60 log CFU g-1 p0,05 azalmış ve en iyi sonucu elde etmiştir. Mikrobiyolojik analizler, vakum ambalajda propolis kaplamanın etin ve kaşar peynirinin mikrobiyolojik kalitesini iyileştirdiğini göstermiştir.

Makale detayları

Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Yazarlar:

Ezgi Karpuz | İbrahim Palabıyık

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 3, pp.602-618

Belge Tipi:

Makale

Yayın Tarihi:

5/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001317758

pISSN:

1302-7050

Propolis

Packaging

Antimicrobial

Shelf life

SprayingPropolis

Ambalaj

Antimikrobiyal

Raf Ömrü

Püskürtme

Sayı

Makale detayları

Yazarlar: Ezgi Karpuz | İbrahim Palabıyık

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Gıda Ambalajlama | Saklama ve İşleme

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 3, pp.602-618

Belge Tipi: Makale

Yayın Tarihi: 5/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001317758

pISSN: 1302-7050

Sayı

Yazarlar:

Ezgi Karpuz | İbrahim Palabıyık

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.21 Issue 3, pp.602-618

Belge Tipi:

Makale

Yayın Tarihi:

5/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001317758

pISSN:

1302-7050