Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami.
Food Chem
; 394: 133502, 2022 Nov 15.
Article
en En
| MEDLINE
| ID: mdl-35728465
ABSTRACT
To reduce the number of preservatives in foods, this study evaluated the oxidative, microbiological, and sensory stability of fish salami containing a red propolis hydroalcoholic extract (RPHE) in place of the butyl hydroxytoluene (BHT) antioxidant. Initially, the RPHE was characterized chemically and biologically. Subsequently, the antimicrobial and physicochemical activity of the most accepted salami formulation in sensory analysis (F3 = 0.4% RPHE) and of the control formulations (F1 = 0.01% BHT and F5 = without antioxidant) were evaluated during the maturation. RPHE showed promising biological activity. 16 chemical compounds were identified in the RPHE, including the chemical marker formononetin. Salami with 0.4% RPHE showed high sensory acceptance and effectively delayed deterioration (19.67 mg TVB-N 100/g) and lipid oxidation of salami (0.7 mg MDA eq/kg). The use of RPHE as a natural preservative is promising to produce fish salami.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Própolis
/
Tilapia
/
Cíclidos
Tipo de estudio:
Prognostic_studies
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2022
Tipo del documento:
Article
País de afiliación:
Brasil