PHYSICO-CHEMICAL PROPERTIES OF PROPOLIS AND ITS APPLICATION AS A FOOD PRESERVATIVE IN FISH KOFTA

Abstract

In the current study, the local Egyptian and imported propolis were characterized. The effect of addition of
local propolis at different levels (0.5, 1.0, and 1.5%) on the fish (Oreochromis niloticus) kofta shelf life and its quality
during storage at 4±2°C for twenty days was estimated. The dominant components found in all propolis samples were
guaia-1(10)-en-11-ol (Bulnesol) ranging between 7.32 to 19.5%, guaiol 8.67 to 12.7%, pinostrobin chalcone, 6.66 to
12.2%, α-curcumene 7.31 to 12.0% and β-curcumene 4.07 to 8.73%. The highest element content was potassium
followed by calcium, sodium and barium for local and imported propolis, respectively. The addition of local propolis
to fish kofta had no negative effect regarding the sensory properties at the beginning of storage. It was clearly noticed
that the addition of propolis to fish kofta decreased the malondialdehyde production, total counts of bacterial
development, and increased the DPPH inhibition in the cold stored fish kofta. And also, the lowest color changes
were observed in 1.5% sample followed by 1.0%, 0.5% and finally control. It could be noted that the addition of local
propolis to fish kofta prolonged its shelf life.