Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

Abstract

Objective: To determine the ability of propolis preservative cachama fillets during refrigerated storage. Materials and method. Ethanol extracts of propolis (EEP) were used in cachama fillets. The treatments included: i) 96% ethanol alcohol as the control; ii) 0.8% EEP; iii) 1.2% EEP; and iv) liquid smoke. A in vitro analysis was used to determine the inhibitory effect of propolis on Staphylococcus aureus, Escherichia coli, Salmonella sp. and Clostridium sp. and on the fish matrix to determine the mesophiles, psychrotrophiles, total coliforms, fecal coliforms, sulphite reducing spores and the presence of Salmonella. Results. The results of the in vitro analysis demonstrated the control that the EEP had over the evaluated microorganisms without presenting significant differences between the different concentrations (p>0.05). The analyses of the fish fillet matrix presented acceptable contents for the evaluated microorganisms in the treatments with EEP. A different situation was seen in the treatment with liquid smoke and the control, which had samples that where rejected after 20 days of storage. The sensory analysis showed acceptance for the samples with EEP until the end of the storage period but low marks for the treatment with liquid smoke and the control. Conclusions. The EEP used in this study could be effective for the control of Gram positive bacteria and some Gram negative bacteria that are present in cachama fillets; and could be an alternative to the use of chemical preservatives. RESUMENObjetivo. Determinar la capacidad conservante de propóleos en filetes de cachama durante el almacenamiento bajo refrigeración. Materiales y método. Se utilizaron extractos etanólicos de propóleos (EEP) en filetes del pez cachama (Piaractus brachypomus). Los tratamientos realizados fueron: i) alcohol etanólico 96% v/v como control; ii) EEP 0.8%; iii) EEP 1.2% y iv) Humo líquido. Fueron realizados análisis in vitro para determinar la actividad inhibitoria de los propóleos frente a Staphylococcus aureus, Escherichia coli, Salmonella spp., y Clostridium sp., y en la matriz de pescado para determinar la presencia de mesófilos, psicrotrófilos, coliformes totales, coliformes fecales, esporas sulfitoreductoras ORIGINAL Rev.MVZ Córdoba 19(3):4214-4225, 2014. ISSN: 0122-0268 4215 y de Salmonella spp. Resultados. Los resultados de los análisis in vitro mostraron control de los EEP sobre los microorganismos utilizados sin presentar diferencias significativas (p>0.05). Los análisis en la matriz del filete de pescado presentaron conteos aceptables para los microorganismos evaluados en los tratamientos con EEP. Situación diferente para los tratamientos con el humo líquido y el control, siendo las muestras rechazadas a partir del día 20 de almacenamiento. El análisis sensorial mostró aceptación de las muestras con EEP hasta el final del período de almacenamiento y bajas puntuaciones para los tratamientos con el humo líquido y el control. Conclusiones. Los EEP utilizados podrían ser efectivos en el control de bacterias Gram po...

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

“…The highest load was observed for the control followed by the group treated with water extract of propolis at doses 0.4%. 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 ().…”

“…Propolis is considered generally recognised as safe (Bankova, ; Suarez, Jiménez, & Díaz, ) and is used as an innovative preservative and as a bioactive food supplement (Osés, Pascual‐Maté, Fernández‐Muiño, López‐Díaz, & Sancho, ). Propolis could be used as an antioxidant in foods particularly in meat and fish products (Gutiérrez‐Cortés & Suarez Mahecha, ) where in lipid autoxidation may reduce the sensory quality of products (Haščík et al, ).…”

“…Propolis could be used as an antioxidant in foods particularly in meat and fish products (Gutiérrez‐Cortés & Suarez Mahecha, ) where in lipid autoxidation may reduce the sensory quality of products (Haščík et al, ). 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, ).…”

“…Propolis is considered generally recognised as safe (Bankova, 2005b;Suarez, Jiménez, & Díaz, 2014) and is used as an innovative preservative and as a bioactive food supplement (Osés, Pascual-Maté, Fernández-Muiño, López-Díaz, & Sancho, 2016).…”

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

“…Furthermore, the addition does not cause any modification in the sensory attributes [71]. A 0.8% of propolis extract was used on fish fillet samples, resulting in a similar effect against the same bacteria previously described; an improved color score was also observed [72], where phenolic acids, anthraquinones, and flavonoid content [83], are thought to be responsible.…”