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

Abstract

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 6^th 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.

Keywords

• Propolis extract,rainbow trout,microbiological quality,sensory quality

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