CHEMICAL COMPOSITION AND ACTIVE COMPONENTS OF EGYPTIAN HONEYBEE PROPOLIS AS A N('TURAL SUBSTANCES FOR PRESERVATION OF BASTARAMI. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 28, Issue 5, May 2003, Page 3747-3764 PDF (1.2 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.244162 | ||||
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| Authors | ||||
| H. H. Hemeida,1; M. I.M. Kobeasy2 | ||||
| 1Dept. of Food Technology, Fac. of Agrlc., Cairo Unlv | ||||
| 2Dept. of Biochemistry, Fac. of Agrlc., Cairo Unlv | ||||
| Abstract | ||||
| Propolls is a natural product collected by honeybee workers; it has been reported to have antimicrobial and antioxidant effect. Samples of bee propolis were obtained from the Dept. of Economic Entomology & Pestisicides, F~c. of Agric .. Cairo Univ.,Egypt.Chemlcal composition and active components were evaluated. The effect of adding water extract of propolls (WEP) on the physico-chemical, microbiological quality and organoleptic properties of prepared basta rami samples with different (WEP) levels were studied. Longissimus dorsi(LD)muscies of fresh beef meat was used for preparation bastarami samples, which were treated with different concentration of (WEP) 2,4,6 and 8 % during processing, then stored a 6 ± 1·C for O. 2, 4, 8 and 12 weeks storage, immediately after maturation. The m isture, ash, waxes, resins, balsams and essential oils contents of propolls sample were, 2.46, 21.52, 2.45, 71.66 and 1.91 % respectively, while the total phenolS com ounds and total ftavonoids (active components) were 2.36 and 6.78 0/0. The ash content of all fresh treated bastarami samples with different (WEP) levels was significantly higher while, the other constituents as moisture, protein, fat and NaCl were similar as compared with control samples. During refrigerated storage, the total volatile basic nitrogen (TVBN) , thiobarbituric acid (TeA) and pH values, the microbial count of aerobic, Psychrotrops and yeast and moulds of control samples were sig ificantly (P < 0.05) higher than the treated samples throughout storage period. Within, the treated samples with different (WEP) levels, the addition of either 6 % or 8 % (WEP), proved to be effective In Increasing shelf·life of the treated bastarami by decreasing microbial count early during storage as well as minimizing fungal and yeast count due to effect of active components. Treatments also increased antioxidant effect by reducing lipid oxidation (TBA values), and decreasing negative flavor notes, besides the lean colour also was imp~oved. Hence, (WEP) treatments can se e as good chemical preservatives of basta rami meat products and can contribute to promote human health because they are naturally produced. In addition, it is recorpmended to add 6% (WEP) to prolong the shelf· life and improve the safety 0 bastarami production. | ||||
| Keywords | ||||
| Honeybee propolis; Chemical composition; Flavonoids; Antibacterial; Antifungal; Meat products | ||||
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