Propolis as a Natural Preservative for Frozen Fish Burgers: A Kinetic Study of Lipid Oxidation and Microbial Growth
محورهای موضوعی : Food and Health
Mohsen Mokhtarian
1
,
Mohsen Dalvi-Isfahan
2
,
Fatemeh Koushki
3
1 - Department of Food Engineering, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2 - Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Iran
3 - Department of Food Engineering, Roudehen Branch, Islamic Azad University, Roudehen, Iran
کلید واژه: Propolis (Apis mellifera), / Lipid oxidation kinetics, / Microbial spoilage, / Frozen fish burger, / Sensory evaluation,
چکیده مقاله :
The kinetic mechanisms governing fatty acid (FA) degradation and microbial growth rate in seafood products are of paramount importance. This study evaluated the interactive effects of propolis incorporation at varying concentrations and storage duration on fatty acid oxidation kinetics and its inhibitory role in suppressing bacterial and fungal proliferation in frozen fish burger patties (FFB) stored at -18°C. The rates of fatty acid degradation and microbial growth in FFB during the storage period were found to follow zero-order kinetic models. After three months of storage, the treatment group containing 0.4% propolis (P-IV) exhibited the lowest growth rates (log10 CFU/g) for total viable count (3.66) and fungi (2.43). Correspondingly, this group displayed the lowest rate of peroxide value increase (k0 = 0.0462 meq O2/kg oil/day), indicative of minimal fatty acid oxidation, and received the highest sensory evaluation scores. The results demonstrate that incorporating 0.4% propolis into FFB and storing them at -18°C can effectively retard lipid oxidation and microbial proliferation, while concomitantly enhancing sensory quality for up to 86 days, which can be considered the optimal shelf life under these conditions.
The kinetic mechanisms governing fatty acid (FA) degradation and microbial growth rate in seafood products are of paramount importance. This study evaluated the interactive effects of propolis incorporation at varying concentrations and storage duration on fatty acid oxidation kinetics and its inhibitory role in suppressing bacterial and fungal proliferation in frozen fish burger patties (FFB) stored at -18°C. The rates of fatty acid degradation and microbial growth in FFB during the storage period were found to follow zero-order kinetic models. After three months of storage, the treatment group containing 0.4% propolis (P-IV) exhibited the lowest growth rates (log10 CFU/g) for total viable count (3.66) and fungi (2.43). Correspondingly, this group displayed the lowest rate of peroxide value increase (k0 = 0.0462 meq O2/kg oil/day), indicative of minimal fatty acid oxidation, and received the highest sensory evaluation scores. The results demonstrate that incorporating 0.4% propolis into FFB and storing them at -18°C can effectively retard lipid oxidation and microbial proliferation, while concomitantly enhancing sensory quality for up to 86 days, which can be considered the optimal shelf life under these conditions.
