Year 2018, Volume 2, Issue 2, Pages 93 - 103 2018-12-29

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

İlknur Uçak [1]

17 88

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.

Propolis extract, rainbow trout, microbiological quality, sensory quality
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Primary Language en
Journal Section Article
Authors

Author: İlknur Uçak (Primary Author)
Institution: NIGDE UNIVERSITY
Country: Turkey


Bibtex @research article { ejfst514321, journal = {Eurasian Journal of Food Science and Technology}, issn = {}, address = {Rüveyda Mervenur BAĞDATLI}, year = {2018}, volume = {2}, pages = {93 - 103}, doi = {}, title = {Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets}, key = {cite}, author = {Uçak, İlknur} }
APA Uçak, İ . (2018). Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets. Eurasian Journal of Food Science and Technology, 2 (2), 93-103. Retrieved from http://dergipark.org.tr/ejfst/issue/42688/514321
MLA Uçak, İ . "Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets". Eurasian Journal of Food Science and Technology 2 (2018): 93-103 <http://dergipark.org.tr/ejfst/issue/42688/514321>
Chicago Uçak, İ . "Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets". Eurasian Journal of Food Science and Technology 2 (2018): 93-103
RIS TY - JOUR T1 - Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets AU - İlknur Uçak Y1 - 2018 PY - 2018 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 93 EP - 103 VL - 2 IS - 2 SN - - M3 - UR - Y2 - 2019 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets %A İlknur Uçak %T Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets %D 2018 %J Eurasian Journal of Food Science and Technology %P - %V 2 %N 2 %R %U
ISNAD Uçak, İlknur . "Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets". Eurasian Journal of Food Science and Technology 2 / 2 (December 2018): 93-103.