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Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage
Abstract
This study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The chemical compounds of the extracts were identified by gas chromatography–mass spectroscopy (GC-MS) analysis. The results revealed that WEP and EEP extracts were efficient against the spoilage microorganisms, including total plate counts (TPCs), psychrotrophic populations (PTCs), lactic acid bacteria (LAB), and even Staphylococcus aureus. There was a significant difference in the bacteria growth between samples treated with WEP or EEP and the control sample during storage. Inhibitory effects were, respectively, 7% EEP > 5% EEP > 3% EEP > 7% WEP > 5% WEP > 3% WEP. In all treatments, PTC counts were higher than 7 log CFU/g after 6 days as well as TPC, LAB, and S. aureus populations after 9 days. Overall, the results show that EEP and WEP have good antimicrobial activity due to high phenolic and flavonoid compounds, including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester, and pinocembrin chalcone. Sensory evaluation shows very slight improvement in sensory properties (color, odor, texture, and overall acceptability) of the treated samples with the different extracts of Iranian propolis.
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Mahdavi-Roshan, M., Gheibi, S., & Pourfarzad, A. (2022) · LWT · doi:10.1016/j.lwt.2021.112942 · Cited by 42
Metadata
- Authors
- Payandan, E., Sayyed-Alangi, S. Z., Shamloofar, M., & Koohsari, H.
- Affiliations
- Islamic Azad University, Azadshahr Branch (IR)
- Corresponding author
- Sayyed-Alangi, S. Zahra
- Venue
- Journal of Aquatic Food Product Technology
- Publisher
- Informa UK Limited
- Published
- 2017-05-01
- Volume
- 26
- Issue
- 5
- Pages
- 593-603
- ISSN
- 1049-8850 (ISSN-L)
- 1547-0636
- OpenAlex
- W2533172012
- Cited by
- 23
- References
- 0
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 3 · 2023: 4 · 2022: 1 · 2021: 4 · 2020: 2 · 2019: 3 · 2018: 1
- FWCI
- 1.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Aquatic Food Product Technology (publishedVersion)
- Funders
- Azadshahr Branch, Islamic Azad University (-)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Insect Science › Bee Products Chemical Analysis
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- propolis extract, aqueous extract, ethanol extract, Cyprinus carpio, minced fish, antimicrobial activity, spoilage microorganisms, lactic acid bacteria, Staphylococcus aureus, psychrotrophic bacteria, phenolic compounds, flavonoids, chalcones, chemical composition, sensory evaluation, cold storage, fish preservation
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