Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Öz

This study was carried out to determine whether it is better to spray a preservative coating of propolis on the food packaging material or directly onto meat and cheddar cheese. To test this, the surfaces of a vacuum bag (Polyamide/Polyethylene-PA/PE), some stretch film (Low Density Polyethylene- LDPE) and a ziploc bag (Oriented Polypropylene-OPP) and food samples were coated by spraying them with a propolis-ethyl acetate (PEA) solution. Moreover, a propolis-propylene glycol (PPG) solution was sprayed directly on the food surfaces (cheese and meat) to study the shelf life of these products without packaging. Meat and cheddar cheese placed in packages and covered with a PPG solution were stored at 4°C for 30 and 45 days, respectively. The predominant phenolic compound in the propolis used in the study was caffeic acid phenethyl ester (CAPE) at a level of 27.523,4 μg g-1, and the lowest amount of phenolic acid was epigallocatechin gallate at 287.53 μg g-1. At the end of the storage period, the Enterobacteriaceae count of the meat sample stored in propolis sprayed vacuum packaging decreased by 1.01 log CFU g-1 (p˂0.05) compared to the control, and achieved the best result. It was concluded that the PPG solution applied onto the meat did not adhere well to it and the solution could not achieve its antimicrobial effect. At the end of the storage period, while the cheddar cheese sample kept in a propolis-treated vacuum bag had the lowest TMAB count for 21 days (p˂0.05), PPG directly sprayed on cheddar cheese had the lowest TMAB count at the end of storage with 6.64 log CFU g-1 (p˂0.05). The PPG solution was able to adhere to the surface of the cheddar cheese and propolis was able to show its antimicrobial activity. In addition, the LAB (MRS) value for the cheddar cheese sample stored in propolis-treated vacuum packaging decreased by 0.60 log CFU g-1 (p˂0.05) compared to the control and achieved the best result. Microbiological analysis showed that propolis coating in vacuum packaging improved the microbiological quality of the meat and the cheddar cheese.

Anahtar Kelimeler

• Propolis
• Packaging
• Antimicrobial
• Shelf life
• Spraying

Et ve Peyniri Saklamak İçin Hangi Yöntem Daha İyi: Ambalaj Malzemesine Propolis Kaplamak mı, yoksa Doğrudan Gıdanın üzerine Püskürtmek mi?

Öz

Bu çalışma, propolisin koruyucu bir kaplamasının gıda ambalaj malzemesi üzerine mi yoksa doğrudan et ve kaşar peyniri üzerine mi püskürtülmesinin daha iyi olduğunu belirlemek amacıyla gerçekleştirilmiştir. Bunu test etmek için bir vakum torbası (Poliamid/Polietilen-PA/PE), bir miktar streç film (Düşük Yoğunluklu Polietilen-LDPE) ve bir ziploc torbası (Yönlendirilmiş Polipropilen-OPP) ve gıda örneklerinin yüzeyleri propolis-etil asetat (PEA) çözeltisi püskürtülerek kaplanmıştır. Ayrıca, bu ürünlerin ambalajsız raf ömrünü incelemek için gıda yüzeylerine (peynir ve et) doğrudan propolis-propilen glikol (PPG) çözeltisi püskürtülmüştür. Paketlere yerleştirilen ve PPG çözeltisi ile kaplanan et ve kaşar peyniri sırasıyla 30 ve 45 gün boyunca 4°C'de saklanmıştır. Çalışmada kullanılan propoliste baskın fenolik bileşik 27.523,4 μg g-1 ile kafeik asit fenetil ester (CAPE), en düşük fenolik asit miktarı ise 287,53 μg g-1 ile epigallokateşin gallat olmuştur. Depolama süresinin sonunda, propolis püskürtmeli vakum ambalajda depolanan et numunesinin Enterobacteriaceae sayısı kontrole kıyasla 1,01 log CFU g-1 (p˂0,05) azalmış ve en iyi sonucu elde etmiştir. Et üzerine uygulanan PPG solüsyonunun ete iyi yapışmadığı ve solüsyonun antimikrobiyal etkisini gösteremediği sonucuna varılmıştır. Depolama süresinin sonunda, propolisle muamele edilmiş vakum torbasında tutulan kaşar peyniri örneği 21 gün boyunca en düşük TMAB sayısına sahipken (p˂0.05), kaşar peynirine doğrudan püskürtülen PPG 6.64 log CFU g-1 ile depolama sonunda en düşük TMAB sayısına sahip olmuştur (p˂0.05). PPG çözeltisi kaşar peynirinin yüzeyine yapışabilmiş ve propolis antimikrobiyal aktivitesini gösterebilmiştir. Ayrıca, propolisle muamele edilmiş vakumlu ambalajda saklanan kaşar peyniri numunesi için LAB (MRS) değeri kontrole kıyasla 0,60 log CFU g-1 (p˂0,05) azalmış ve en iyi sonucu elde etmiştir. Mikrobiyolojik analizler, vakum ambalajda propolis kaplamanın etin ve kaşar peynirinin mikrobiyolojik kalitesini iyileştirdiğini göstermiştir.

Anahtar Kelimeler

• Propolis
• Ambalaj
• Antimikrobiyal
• Raf Ömrü
• Püskürtme

Kaynakça

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