Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract

References

• Bankova, V.; Galabov, A. S.; Antonova, D.; Vilhelmova, N.; Di Perri, B. Chemical Composition of Propolis Extract ACF® and Activity against Herpes Simplex Virus. Phytomedicine. 2014, 21, 1432–1438. DOI: 10.1016/j.phymed.2014.04.026.
   PubMed Web of Science ®Google Scholar
• Pellati, F.; Orlandini, G.; Pinetti, D.; Benvenuti, S. HPLC-DAD and HPLC-ESIMS/MS Methods for Metabolite Profiling of Propolis Extracts. J. Pharm. Biomed. Anal. 2011, 55(5), 934–948. DOI: 10.1016/j.jpba.2011.03.024.
   PubMed Web of Science ®Google Scholar
• Kubiliene, L.; Laugaliene, V.; Pavilonis, A.; Maruska, A.; Majiene, D.; Barcauskaite, K.; Kubilius, R.; Kasparaviciene, G.; Savickas, A. Alternative Preparation of Propolis Extracts: Comparison of Their Composition and Biological Activities. BMC Complementary Altern. Med. 2015, 15, 156–162. DOI: 10.1186/s12906-015-0677-5.
   PubMed Web of Science ®Google Scholar
• Sun, C.; Wu, Z.; Wang, Z.; Zhang, H. Effect of Ethanol/Water Solvents on Phenolic Profiles and Antioxidant Properties of Beijing Propolis Extracts. In Evidence-based Complementary and Alternative Medicine, Hindawi Publishing Corporation, 2015; pp 1–9.
   Google Scholar
• Das Neves, M. V. M.; Da Silva, T. M. S.; Lima, E. O.; Cunha, E. V. L.; Oliveira, E. J. Isoflavone Formononetin from Red Propolis Acts as a Fungicide against Candida Sp. Braz. J. Microbiol. 2016, 47, 159–166. DOI: 10.1016/j.bjm.2015.11.009.
   PubMed Web of Science ®Google Scholar
• Nolkemper, S.; Reichling, J.; Sensch, K. H.; Schnitzler, P. Mechanism of Herpes Simplex Virus Type 2 Suppression by Propolis Extracts. Phytomedicine. 2010, 17, 132–138. DOI: 10.1016/j.phymed.2010.04.005.
   PubMed Web of Science ®Google Scholar
• Azemin, A.; Md-Zin, N. B.; Mohd-Rodi, M. M.; Kim-Chee, A. S.; Zakaria, A. J.; Mohd, K. S. Application of Metabolite Profiling and Antioxidant Activity in Assessing the Quality of Processed and Unprocessed Stingless Bee’ Propolis. J. Fundam. Appl. Sci. 2017, 9(2S), 637–660.
   Google Scholar
• Mello, C. B. S.; Hubinger, M. D. Antioxidant Activity and Polyphenol Contents in Brazilian Green Propolis Extracts Prepared with the Use of Ethanol and Water as Solvents in Different pH Values. Int. J. Food Sci. Technol. 2012, 47, 2510–2518. DOI: 10.1111/j.1365-2621.2012.03129.x.
   Web of Science ®Google Scholar
• Ali, F. H.; Kassem, G. M.; Atta-Alla, O. A. Propolis as a Natural Decontaminant and Antioxidant in Fresh Oriental Sausage. Veterinaria Ital. 2010, 46(2), 167–172.
   PubMed Web of Science ®Google Scholar
• Luis-Villaroya, A.; Espina, L.; García-Gonzalo, D.; Bayarri, S.; Pérez, C.; Rafael Pagán, R. Bioactive Properties of a Propolis-based Dietary Supplement and Its Use in Combination with Mild Heat for Apple Juice Preservation. Int. J. Food Microbiol. 2015, 205, 90–99. DOI: 10.1016/j.ijfoodmicro.2015.03.020.
   PubMed Web of Science ®Google Scholar
• Payandan, E.; Zayyed-Alangi, S. Z.; Shamloofar, M.; Koohsari, H. Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus Carpio Meat at 4°C Storage. J. Aquat. Food Prod. Technol. 2017, 26(5), 593–603. DOI: 10.1080/10498850.2016.1240281.
   Web of Science ®Google Scholar
• Costa, S. S.; Druzian, J. I.; Machado, B. A. S.; de Souza, C. O.; Guimaraes, A. G. Bi-functional Biobased Packing of the Cassava Starch, Glycerol, Licuri Nanocellulose and Red Propolis. PLoS One. 2014, 9(11), 1–10. DOI: 10.1371/journal.pone.0112554.
   Web of Science ®Google Scholar
• Jafari, N. J.; Kargozari, M.; Ranjbar, R.; Rostami, H.; Hamedi, H. The Effect of Chitosan Coating Incorporated with Ethanolic Extract of Propolis on the Quality of Refrigerated Chicken Fillet. J. Food Process. Preserv. 2017, 42(1), e13336. DOI: 10.1111/jfpp.13336.
   Web of Science ®Google Scholar
• Rollini, M.; Mascheroni, E.; Capretti, G.; Coma, V.; Musatti, A. Propolis and Chitosan as Antimicrobial and Polyphenols Retainer for the Development of Paper Based Active Packaging Materials. Food Pack. Shelf Life. 2017, 14, 75–82. DOI: 10.1016/j.fpsl.2017.08.011.
   Web of Science ®Google Scholar
• Shavisi, N.; Khanjari, A.; Basti, A. A.; Misaghi, A.; Shahbazi, Y. Effect of PLA Films Containing Propolis Ethanolic Extract, Cellulose Nanoparticle and Ziziphora clinopodioides Essential Oil on Chemical, Microbial and Sensory Properties of Minced Beef. Meat Sci. 2017, 124, 95–104. DOI: 10.1016/j.meatsci.2016.10.015.
   PubMed Web of Science ®Google Scholar
• Narbona, E.; García- García, E.; Vázquez-Araújo, L. V.; Carbonell-Barrachina, Á. A. Volatile Composition of Functional ‘a La Piedra’ Turrón with Propolis. Int. J. Food Sci. Technol. 2010, 45, 569–577. DOI: 10.1111/j.1365-2621.2009.02167.x.
   Web of Science ®Google Scholar
• Duman, M.; Özpolat, E. Effects of Water Extract of Propolis on Fresh Shibuta (Barbus grypus) Fillets during Chilled Storage. Food Chem. 2015, 189, 80–85. DOI: 10.1016/j.foodchem.2014.08.091.
   PubMed Web of Science ®Google Scholar
• El-Mossalami, H.; Abdel-Hakeim, Y. A. Using of Propolis Extract as a Trial to Extend the Shelf-life and Improving the Quality Criteria of Fresh Egyptian Sausage. Assiut Vet. Med. J. 2013, 59(139), 23–33.
   Google Scholar
• Kakaei, S.; Shahbazi, Y. Effect of Chitosan-gelatin Film Incorporated with Ethanolic Red Grape Seed Extract and Ziziphora clinopodioides Essential Oil on Survival of Listeria monocytogenes and Chemical, Microbial and Sensory Properties of Minced Trout Fillet. LWT Food Sci. Technol. 2016, 72,432–438.
   Web of Science ®Google Scholar
• Nowzari, F.; Shabanpour, B.; Ojagh, S. M. Comparison of Chitosan-gelatin Composite and Bilayer Coating and Film Effect on the Quality of Refrigerated Rainbow Trout. Food Chem. 2013, 141, 1667–1672. DOI: 10.1016/j.foodchem.2013.03.022.
   PubMed Web of Science ®Google Scholar
• Pereda, M.; Ponce, A. G.; Marcovich, N. E.; Ruseckaite, R. A.; Martucci, J. F. Chitosan-gelatin Composites and Bi-layer Films with Potential Antimicrobial Activity. Food Hydrocolloids. 2011, 25, 1372–1381. DOI: 10.1016/j.foodhyd.2011.01.001.
   Web of Science ®Google Scholar
• Bodini, R. B.; Sobral, P. J. A.; Favaro-Trindade, C. S.; Carvalho, R. A. Properties of Gelatin-based Films with Added Ethanolepropolis Extract. LWT Food Sci. Technol. 2013, 51, 104–110. DOI: 10.1016/j.lwt.2012.10.013.
   Web of Science ®Google Scholar
• Hassanin, S. I. A.; El-Daly, E. S. A. Effect of Propolis and Garlic on Nile Tilapia Oreochromis niloticus Fillets during Frozen Storage. J. Arabian Aquacult. Soc. 2013, 8(1), 237–248.
   Google Scholar
• Piedrahíta Márquez, D. G.; Fuenmayor, C. A.; Mahecha, H. S. Effect of Chitosan‐propolis Edible Coatings on Stability of Refrigerated Cachama (Piaractus brachypomus) Vacuum‐packed Fish Fillets. Packag. Technol. Sci. 2019, 32, 1–11.
   Web of Science ®Google Scholar
• Vásconez, M. B.; Flores, S. K.; Campos, C. A.; Alvarado, J.; Gerschenson, L. N. Antimicrobial Activity and Physical Properties of Chitosan–Tapioca Starch Based Edible Films and Coatings. Food Res. Int. 2009, 42, 762–769. DOI: 10.1016/j.foodres.2009.02.026.
   Web of Science ®Google Scholar
• Arashisar, X.; Hisar, O.; Kaya, M.; Yanik, T. Effects of Modified Atmosphere and Vacuum Packaging on Microbiological and Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets. Int. J. Food Microbiol. 2004, 97, 209–214. DOI: 10.1016/j.ijfoodmicro.2004.05.024.
   PubMed Web of Science ®Google Scholar
• Yaghoubi, M.; Satari, R. Antimicrobial Activity of Iranian Propolis and Its Chemical Composition. DARU J. Pharm. Sci. 2007, 15(1), 45–48.
   Web of Science ®Google Scholar
• Ojagh, S. M.; Rezaei, M.; Razavi, S. H.; Hosseini, S. M. H. Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout. Food Chem. 2010, 120, 193–198. DOI: 10.1016/j.foodchem.2009.10.006.
   Web of Science ®Google Scholar
• Sallam, K. I.;. Antimicrobial and Antioxidant Effects of Sodium Acetate, Sodium Lactate, and Sodium Citrate in Refrigerated Sliced Salmon. Food Control. 2007, 18, 566–575. DOI: 10.1016/j.foodcont.2006.02.002.
   PubMed Web of Science ®Google Scholar
• Goulas, A. E.; Kontominas, M. G. Effect of Salting and Smoking-method on the Keeping Quality of Chub Mackerel (Scomber japonicus): Biochemical and Sensory Attributes. Food Chem. 2005, 93, 511–520. DOI: 10.1016/j.foodchem.2004.09.040.
   Web of Science ®Google Scholar
• Suvanich, V.; Jahncke, M. L.; Marshall, D. L. Changes Selected Chemical Quality Characteristics of Channel Catfish Frame Mince during Chill and Frozen Storage. Food Sci. 2000, 65(1), 24–29. DOI: 10.1111/j.1365-2621.2000.tb15950.x.
   Web of Science ®Google Scholar
• Siripatrawan, U.; Noipha, S. Active Film from Chitosan Incorporating Green Tea Extract for Shelf Life Extension of Pork Sausages. Food Hydrocolloids. 2012, 27, 102–108. DOI: 10.1016/j.foodhyd.2011.08.011.
   Web of Science ®Google Scholar
• Woyewoda, A. D.; Shaw, S. J.; Ke, P. J.; Burns, B. G. (1986). Recommended Laboratory Methods for Assessment of Fish Quality. Canadian Technical Report of Fish and Aquatic Science, 1448.
   Google Scholar
• Zhu, Z. W.; Ruan, Z.; Li, B. S.; Meng, M. Y.; Zeng, Q. X. Quality Loss Assessment of Crisp Grass Carp (Ctenopharyngodon idellus C. Et V) Fillets during Ice Storage. J. Food Process. Preserv. 2013, 37, 254–261. DOI: 10.1111/jfpp.2013.37.issue-3.
   Web of Science ®Google Scholar
• Benjakul, S.; Seymour, T. A.; Morrissey, M. T.; AN, H. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage. J. Food Sci. 1997, 62, 729–733. DOI: 10.1111/jfds.1997.62.issue-4.
   Web of Science ®Google Scholar
• Kilincceker, O.; Dogan, I. S.; Kucukoner, E. Effect of Edible Coatings on the Quality of Frozen Fish Fillets. LWT - Food Sci. Technol. 2009, 42, 868–873. DOI: 10.1016/j.lwt.2008.11.003.
   Web of Science ®Google Scholar
• Nirmal, N. P.; Benjakul, S. Retardation of Quality Changes of Pacific White Shrimp by Green Tea Extract Treatment and Modified Atmosphere Packaging during Refrigerated Storage. Int. J. Food Microbiol. 2011, 149, 247–253. DOI: 10.1016/j.ijfoodmicro.2011.07.002.
   PubMed Web of Science ®Google Scholar
• Thaker, M.; Hanjabam, M. D.; Gudipati, V.; Kannuchamy, N. Protective Effect of Fish Gelatin-based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage. J. Food Process Eng. 2017, 40, e12270. DOI: 10.1111/jfpe.2017.40.issue-1.
   Web of Science ®Google Scholar
• Alparslan, Y.; Baygar, T.; Baygar, T.; Hasanhocaoglu, J. Effects of Gelatin-based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets during Refrigerated Storage. Food Technol. Biotechnol. 2014, 52, 325–333.
   Web of Science ®Google Scholar
• Kaewprachu, P.; Amara, C. B.; Oulahal, N.; Gharsallaoui, A.; Joly, C.; Tongdeesoontorn, W.; Rawdkuen, S.; Degraeve, P. Gelatin Films with Nisin and Catechin for Minced Pork Preservation. Food Pack. Shelf Life. 2018, 18, 173–183. DOI: 10.1016/j.fpsl.2018.10.011.
   Web of Science ®Google Scholar
• Antoniewski, M. N.; Barringer, S. A.; Knipe, C. L.; Zerby, H. N. Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. J. Food Sci. 2007, 72, 382–387. DOI: 10.1111/j.1750-3841.2007.00430.x.
   PubMed Web of Science ®Google Scholar
• Pobiega, K.; Kraśniewska, K.; Gniewosz, M. Application of Propolis in Antimicrobial and Antioxidative Protection of Food Quality – A Review. Trends Food Sci. Technol. 2019, 83, 53–62. DOI: 10.1016/j.tifs.2018.11.007.
   Web of Science ®Google Scholar
• Al-Qurashi, A. D.; Awad, M. A. Postharvest Ethanolic Extract of Propolis Treatment Affects Quality and Biochemical Changes of ‘hindi-besennara’ Mangos during Shelf Life. Sci. Hortic. 2018, 233, 520–525. DOI: 10.1016/j.scienta.2017.12.030.
   Web of Science ®Google Scholar
• Adnani, A.; Darvishi, S.; Mohammadi, K. Evaluation of the Effects of Extraction of Kurdistan Propolis on Biochemical and Microbiological Parameters of Rainbow Trout (Oncorhynchus mykiss). Iran. Sci. Fish. J. 2017, 25(4), 41–52.
   Google Scholar
• Spinelli, S.; Conte, A.; Lecce, L.; Incoronato, A. L.; Del Nobile, M. A. Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers. J. Food Process Eng. 2015, 38(6), 527–535. DOI: 10.1111/jfpe.2015.38.issue-6.
   Web of Science ®Google Scholar
• Reis, A. S.; Diedrich, C.; Moura, C.; Pereira, D.; de Florio Almeida, C.; Silva, L. D.; Plata-Oviedo, M. S. V.; Tavares, R. A. W.; Carpes, S. T. Physico-chemical Characteristics of Microencapsulated Propolis Co-product Extract and Its Effect on Storage Stability of Burger Meat during Storage at −15°C. LWT Food Sci. Technol. 2017, 76, 306–313. DOI: 10.1016/j.lwt.2016.05.033.
   Web of Science ®Google Scholar
• Shakila, R.; Jeyasekaran, G.; Vijayalakshmi, S. Effect of Vacuum Packaging on the Quality Characteristics of Seerfish (Scomberomorus commersonii) Chunks during Refrigerated Storage. J. Food Sci. Technol. 2005, 42, 438–443.
   Web of Science ®Google Scholar
• Sikorski, Z. E.; Kolakowska, A.; Burt, J. R. Post Harvest Biochemical and Microbial Changes Seafood. In Resources Nutritional Composition and Preservation; Sikorski, Z. E., Ed.; CRC Press Inc: Boca Raton, 1990; pp 55–75.
   Google Scholar
• Seibert, J. B.; Bautista-Silva, J. P.; Amparo, T. R.; Patita, A.; Pervier, P.; Dos Santos, J. C.; Azevedo, M. C.; Silveira, B. M.; Brandão, G. C.; de Souza, G. H. B.; et al. Development of Propolis Nanoemulsion with Antioxidant and Antimicrobial Activity for Use as a Potential Natural Preservative. Food Chem. 2019, 287, 61–67. DOI: 10.1016/j.foodchem.2019.02.078.
   PubMed Web of Science ®Google Scholar
• Khodabakhshi, D.; Eskandarinia, A.; Kefayat, A.; Rafienia, M.; Navid, S.; Karbasi, S.; Moshtaghian, J. In Vitro and In Vivo Performance of a Propolis-coated Polyurethane Wound Dressing with High Porosity and Antibacterial Efficacy. Colloids Surface B. 2019, 178, 177–184. DOI: 10.1016/j.colsurfb.2019.03.010.
   PubMed Web of Science ®Google Scholar
• Hui, G. H.; Liu, W.; Feng, H. L.; Li, J.; Gao, Y. Y. Effects of Chitosan Combined with Nisin Treatment on Storage Quality of Large Yellow Croaker (Pseudosciaena crocea). Food Chem. 2016, 203, 276–282. DOI: 10.1016/j.foodchem.2016.01.122.
   PubMed Web of Science ®Google Scholar