Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage.
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| Title: | Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage. |
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| Authors: | Ozkir, Aslihan Cevik1, Demirci, Ahmet Sukru1, Uran, Harun2 harunuran@klu.edu.tr, Gunes, Recep2, Kopuk, Berkay3, Cetin, Bayram2 |
| Source: | Food Technology & Biotechnology. Jul-Sep2025, Vol. 63 Issue 3, p410-420. 11p. |
| Subjects: | Propolis, Meatballs, Oxidative stress, Refrigerated storage, Microbiological assay, Shelf-life dating of food, Additives, Product quality |
| Abstract: | Research background. Recently, natural ingredients have come to the fore instead of synthetic additives in meat and meat products. In this context, the use of propolis extracts, a natural bee product, prepared with different solvents is quite widespread. From this perspective, this study investigates the contribution of ethanolic extract of propolis on the shelf life of beef meatballs and the extent to which it maintains the quality characteristics of the samples during storage at 4 °C. Experimental approach. In this study, an ethanolic extract of 0.1, 0.3, 0.5 and 1 % of propolis was added to meatball samples. After preparation, the samples were packaged and stored at 4 °C. During storage, the meatball samples were subjected to physicochemical, microbiological and sensory analysis. Results and conclusions. The addition of propolis did not affect significantly the water activity values. However, significantly lower pH values were observed during prolonged storage, especially in the samples containing higher amounts of propolis. The addition of propolis also effectively delayed oxidation and there was an amount-dependent decrease in TBARS values. The use of propolis in the preparation of meatballs did not have a significant effect on the initial CIELab parameters of the samples, but changes in a* and b* values were observed at the end of storage compared to the control sample. A significant increase in the total phenolic content as well as the DPPH. and ABTS+ radical scavenging activities of the meatballs was observed depending on the propolis amount. Considering the results of microbiological analysis, it was found that propolis could increase the microbiological quality of the meatballs, but the addition of more than 0.5 % propolis affected the overall acceptability of the samples. Novelty and scientific contribution. As a result, the addition of certain amounts of propolis was found to be a potential alternative to synthetic counterparts that could be used to preserve refrigerated meatballs to delay oxidation and microbial spoilage without affecting the sensory properties of the samples. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Technology & Biotechnology is the property of Food Technology & Biotechnology and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 189441282 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ozkir%2C+Aslihan+Cevik%22">Ozkir, Aslihan Cevik</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Demirci%2C+Ahmet+Sukru%22">Demirci, Ahmet Sukru</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Uran%2C+Harun%22">Uran, Harun</searchLink><relatesTo>2</relatesTo><i> harunuran@klu.edu.tr</i><br /><searchLink fieldCode="AR" term="%22Gunes%2C+Recep%22">Gunes, Recep</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Kopuk%2C+Berkay%22">Kopuk, Berkay</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Cetin%2C+Bayram%22">Cetin, Bayram</searchLink><relatesTo>2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Technology+%26+Biotechnology%22">Food Technology & Biotechnology</searchLink>. Jul-Sep2025, Vol. 63 Issue 3, p410-420. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Propolis%22">Propolis</searchLink><br /><searchLink fieldCode="DE" term="%22Meatballs%22">Meatballs</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidative+stress%22">Oxidative stress</searchLink><br /><searchLink fieldCode="DE" term="%22Refrigerated+storage%22">Refrigerated storage</searchLink><br /><searchLink fieldCode="DE" term="%22Microbiological+assay%22">Microbiological assay</searchLink><br /><searchLink fieldCode="DE" term="%22Shelf-life+dating+of+food%22">Shelf-life dating of food</searchLink><br /><searchLink fieldCode="DE" term="%22Additives%22">Additives</searchLink><br /><searchLink fieldCode="DE" term="%22Product+quality%22">Product quality</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Research background. Recently, natural ingredients have come to the fore instead of synthetic additives in meat and meat products. In this context, the use of propolis extracts, a natural bee product, prepared with different solvents is quite widespread. From this perspective, this study investigates the contribution of ethanolic extract of propolis on the shelf life of beef meatballs and the extent to which it maintains the quality characteristics of the samples during storage at 4 °C. Experimental approach. In this study, an ethanolic extract of 0.1, 0.3, 0.5 and 1 % of propolis was added to meatball samples. After preparation, the samples were packaged and stored at 4 °C. During storage, the meatball samples were subjected to physicochemical, microbiological and sensory analysis. Results and conclusions. The addition of propolis did not affect significantly the water activity values. However, significantly lower pH values were observed during prolonged storage, especially in the samples containing higher amounts of propolis. The addition of propolis also effectively delayed oxidation and there was an amount-dependent decrease in TBARS values. The use of propolis in the preparation of meatballs did not have a significant effect on the initial CIELab parameters of the samples, but changes in a* and b* values were observed at the end of storage compared to the control sample. A significant increase in the total phenolic content as well as the DPPH. and ABTS+ radical scavenging activities of the meatballs was observed depending on the propolis amount. Considering the results of microbiological analysis, it was found that propolis could increase the microbiological quality of the meatballs, but the addition of more than 0.5 % propolis affected the overall acceptability of the samples. Novelty and scientific contribution. As a result, the addition of certain amounts of propolis was found to be a potential alternative to synthetic counterparts that could be used to preserve refrigerated meatballs to delay oxidation and microbial spoilage without affecting the sensory properties of the samples. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Technology & Biotechnology is the property of Food Technology & Biotechnology and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.17113/ftb.63.03.25.8774 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 410 Subjects: – SubjectFull: Propolis Type: general – SubjectFull: Meatballs Type: general – SubjectFull: Oxidative stress Type: general – SubjectFull: Refrigerated storage Type: general – SubjectFull: Microbiological assay Type: general – SubjectFull: Shelf-life dating of food Type: general – SubjectFull: Additives Type: general – SubjectFull: Product quality Type: general Titles: – TitleFull: Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ozkir, Aslihan Cevik – PersonEntity: Name: NameFull: Demirci, Ahmet Sukru – PersonEntity: Name: NameFull: Uran, Harun – PersonEntity: Name: NameFull: Gunes, Recep – PersonEntity: Name: NameFull: Kopuk, Berkay – PersonEntity: Name: NameFull: Cetin, Bayram IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul-Sep2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 13309862 Numbering: – Type: volume Value: 63 – Type: issue Value: 3 Titles: – TitleFull: Food Technology & Biotechnology Type: main |
| ResultId | 1 |
