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

Year 2018, Volume: 2 Issue: 2, 93 - 103, 29.12.2018

İlknur Uçak

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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