Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

Autores:: Suarez M, Héctor
Jiménez T, Álvaro
Díaz M, Consuelo

Tipo de recurso:: Article of journal

Fecha de publicación:: 2014

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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repository_id_str
dc.title.spa.fl_str_mv	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
dc.title.translated.eng.fl_str_mv	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
title	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
spellingShingle	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration Cachama ethanol extracts microorganisms preservation Piaractus braquipomus
title_short	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
title_full	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
title_fullStr	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
title_full_unstemmed	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
title_sort	Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
dc.creator.fl_str_mv	Suarez M, Héctor Jiménez T, Álvaro Díaz M, Consuelo
dc.contributor.author.spa.fl_str_mv	Suarez M, Héctor Jiménez T, Álvaro Díaz M, Consuelo
dc.subject.spa.fl_str_mv	Cachama ethanol extracts microorganisms preservation Piaractus braquipomus
topic	Cachama ethanol extracts microorganisms preservation Piaractus braquipomus
publishDate	2014
dc.date.accessioned.none.fl_str_mv	2014-09-20 00:00:00 2022-06-17T20:08:39Z
dc.date.available.none.fl_str_mv	2014-09-20 00:00:00 2022-06-17T20:08:39Z
dc.date.issued.none.fl_str_mv	2014-09-20
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.identifier.doi.none.fl_str_mv	10.21897/rmvz.84
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dc.relation.references.spa.fl_str_mv	Popova M, P., Bankova V, S., Bogdanov S, Tsvetkova I, Naydenski C, Marcazzan G, Luigi, et al. Chemical characteristics of poplar type propolis of different geographic origin. Apidologie 2007;38(3):306. http://dx.doi.org/10.1051/apido:2007013 Bankova V. Recent trends and important developments in propolis research. J Evid Based Complementary Altern Med 2005;2(1):29-32. http://dx.doi.org/10.1093/ecam/neh059 Castaldo S, Capasso F. Propolis, an old remedy used in modern medicine. Fitoterapia 2002;73:S1-S6. http://dx.doi.org/10.1016/S0367-326X(02)00185-5 Silici S, Kutluca S. Chemical composition and antibacterial activity of propolis collected by three different races of honeybees in the same region. J Ethnopharmacol 2005;99(1):69-73. http://dx.doi.org/10.1016/j.jep.2005.01.046 Drago L, De Vecchi E, Nicola L, Gismondo M. In vitro antimicrobial activity of a novel propolis formulation (Actichelated propolis). J Appl Microbiol 2007;103(5):1914-21. http://dx.doi.org/10.1111/j.1365-2672.2007.03421.x Sawaya AC, Souza KS, Marcucci MC, Cunha I, Shimizu MT. Analysis of the composition of Brazilian propolis extracts by chromatography and evaluation of their In vitro activity against gram-positive bacteria. Braz J Microbiol 2004;35(1-2):104-9. http://dx.doi.org/10.1590/S1517-83822004000100017 Erkmen O, Özcan MM. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms. J Med Food 2008;11(3):587-92. http://dx.doi.org/10.1089/jmf.2007.0038 Cho J, Kim Y, Kwon M. Antibacterial effects of propolis extracts on pathogenic bacteria. J East Asian Soc Dietary Life 2005(15:4):57-64. Tosi EA, Ré E, Ortega ME, Cazzoli AF. Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids. Food Chem 2007;104(3):1025-9. http://dx.doi.org/10.1016/j.foodchem.2007.01.011 Mascheroni E, Guillard V, Nalin F, Mora L, Piergiovanni L. Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. J Food Eng 2010;98(3):294-301. http://dx.doi.org/10.1016/j.jfoodeng.2009.12.028 Kalogeropoulos N, Konteles SJ, Troullidou E, Mourtzinos I, Karathanos VT. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chem 2009;116(2):452-61. http://dx.doi.org/10.1016/j.foodchem.2009.02.060 Certificación ICdNTy. Norma técnica Colombiana NTC 1443. Productos de la pesca y acuicultura. Pescado entero, medallones y trozos, refrigerados o congelados. 2009. Certificación ICdNTy. Norma Técnica Colombiana. NTC 1325. Industrias alimentarias. Productos cárnicos procesados no enlatados. Icontec Bogotá D.C; 2008. Chaillou LL, Nazareno MA. Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. Lebenson Wiss Technol. 2009;42(8):1422-7. http://dx.doi.org/10.1016/j.lwt.2009.03.002 Mohammadzadeh S, Shariatpanahi M, Hamedi M, Ahmadkhaniha R, Samadi N, Ostad SN. Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis. Food Chem 2007;103(4):1097-103. http://dx.doi.org/10.1016/j.foodchem.2006.10.006 Palomino García LR, Martínez Galán JP, García Pajón CM, Gil González JH, Durango Restrepo DL. Caracterización fisicoquímica y actividad antimicrobiana del propóleos en el Municipio de la Unión (Antioquia, Colombia). Rev Fac Nal Agr Medellín 2010; 63(1):5373-83. Brehm-Stecher B, Johnson E. Sensitization of Staphylococcus aureus and Escherichia coli to antibiotics by the sesquiterpenoids nerodiol, farnesol, bisabolol and apritone. Antimicrob Agents Chemother 2003;47(10):3357-60. http://dx.doi.org/10.1128/AAC.47.10.3357-3360.2003 Kim Y-H, Chung H-J. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. N Biotechnol 2011;28(6):713-8. http://dx.doi.org/10.1016/j.nbt.2010.12.006 Melliou E, Stratis E, Chinou I. Volatile constituents of propolis from various regions of Greece–Antimicrobial activity. Food Chem 2007;103(2):375-80. http://dx.doi.org/10.1016/j.foodchem.2006.07.033 Boyanova L, Kolarov R, Gergova G, Mitov I. In vitro activity of Bulgarian propolis against 94 clinical isolates of anaerobic bacteria. Anaerobe 2006;12(4):173-7. http://dx.doi.org/10.1016/j.anaerobe.2006.06.001 Da Silva JFM, De Souza MC, Matta SR, De Andrade MR, Vidal FVN. Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities. Food Chemistry 2006; 99(3):431-5. http://dx.doi.org/10.1016/j.foodchem.2005.07.055 Choi Y, Noh D, Cho S, Suh H, Kim K, Kim J. Antioxidant and antimicrobial activities of propolis from several regions of Korea. Lebenson Wiss Technol 2006;39(7):756-61. http://dx.doi.org/10.1016/j.lwt.2005.05.015 Haš&cčík P, Garlík J, Elimam IOE, Kačániová M, Pochop J, Bobko M, et al. Sensory quality of poultry meat after propolis application. J Microbiol Biotechnol Food Sci 2011; 2:172-186. Suárez Mahecha H, Pardo Carrasco SC, Cortés Rodríguez M. Calidad físico-química y atributos sensoriales de filetes sajados biopreservados de cachama, empacados al vacío bajo refrigeración. Rev Colom Cienc Pecu 2009: 21(3):330-339.
dc.relation.bitstream.none.fl_str_mv	https://revistamvz.unicordoba.edu.co/article/download/84/153
dc.relation.citationedition.spa.fl_str_mv	Núm. 3 , Año 2014 : Revista MVZ Córdoba Volumen 19(3) Septiembre-Diciembre 2014
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dc.relation.ispartofjournal.spa.fl_str_mv	Revista MVZ Córdoba
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spelling	Suarez M, Héctore2ca090d-f627-4d23-999d-9795f51e20a8-1Jiménez T, Álvaroa63fcff6-5ac0-4b84-9c92-5581413fdd27-1Díaz M, Consuelo5c2dd67c-6233-4ba4-bf81-6d169dc93b30-12014-09-20 00:00:002022-06-17T20:08:39Z2014-09-20 00:00:002022-06-17T20:08:39Z2014-09-200122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/529610.21897/rmvz.84https://doi.org/10.21897/rmvz.841909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/84Cachamaethanol extractsmicroorganismspreservationPiaractus braquipomusDetermination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigerationDetermination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigerationArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Popova M, P., Bankova V, S., Bogdanov S, Tsvetkova I, Naydenski C, Marcazzan G, Luigi, et al. Chemical characteristics of poplar type propolis of different geographic origin. Apidologie 2007;38(3):306. http://dx.doi.org/10.1051/apido:2007013Bankova V. Recent trends and important developments in propolis research. J Evid Based Complementary Altern Med 2005;2(1):29-32. http://dx.doi.org/10.1093/ecam/neh059Castaldo S, Capasso F. Propolis, an old remedy used in modern medicine. Fitoterapia 2002;73:S1-S6. http://dx.doi.org/10.1016/S0367-326X(02)00185-5Silici S, Kutluca S. Chemical composition and antibacterial activity of propolis collected by three different races of honeybees in the same region. J Ethnopharmacol 2005;99(1):69-73. http://dx.doi.org/10.1016/j.jep.2005.01.046Drago L, De Vecchi E, Nicola L, Gismondo M. In vitro antimicrobial activity of a novel propolis formulation (Actichelated propolis). J Appl Microbiol 2007;103(5):1914-21. http://dx.doi.org/10.1111/j.1365-2672.2007.03421.xSawaya AC, Souza KS, Marcucci MC, Cunha I, Shimizu MT. Analysis of the composition of Brazilian propolis extracts by chromatography and evaluation of their In vitro activity against gram-positive bacteria. Braz J Microbiol 2004;35(1-2):104-9. http://dx.doi.org/10.1590/S1517-83822004000100017Erkmen O, Özcan MM. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms. J Med Food 2008;11(3):587-92. http://dx.doi.org/10.1089/jmf.2007.0038Cho J, Kim Y, Kwon M. Antibacterial effects of propolis extracts on pathogenic bacteria. J East Asian Soc Dietary Life 2005(15:4):57-64.Tosi EA, Ré E, Ortega ME, Cazzoli AF. Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids. Food Chem 2007;104(3):1025-9. http://dx.doi.org/10.1016/j.foodchem.2007.01.011Mascheroni E, Guillard V, Nalin F, Mora L, Piergiovanni L. Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. J Food Eng 2010;98(3):294-301. http://dx.doi.org/10.1016/j.jfoodeng.2009.12.028Kalogeropoulos N, Konteles SJ, Troullidou E, Mourtzinos I, Karathanos VT. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chem 2009;116(2):452-61. http://dx.doi.org/10.1016/j.foodchem.2009.02.060Certificación ICdNTy. Norma técnica Colombiana NTC 1443. Productos de la pesca y acuicultura. Pescado entero, medallones y trozos, refrigerados o congelados. 2009.Certificación ICdNTy. Norma Técnica Colombiana. NTC 1325. Industrias alimentarias. Productos cárnicos procesados no enlatados. Icontec Bogotá D.C; 2008.Chaillou LL, Nazareno MA. Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. Lebenson Wiss Technol. 2009;42(8):1422-7. http://dx.doi.org/10.1016/j.lwt.2009.03.002Mohammadzadeh S, Shariatpanahi M, Hamedi M, Ahmadkhaniha R, Samadi N, Ostad SN. Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis. Food Chem 2007;103(4):1097-103. http://dx.doi.org/10.1016/j.foodchem.2006.10.006Palomino García LR, Martínez Galán JP, García Pajón CM, Gil González JH, Durango Restrepo DL. Caracterización fisicoquímica y actividad antimicrobiana del propóleos en el Municipio de la Unión (Antioquia, Colombia). Rev Fac Nal Agr Medellín 2010; 63(1):5373-83.Brehm-Stecher B, Johnson E. Sensitization of Staphylococcus aureus and Escherichia coli to antibiotics by the sesquiterpenoids nerodiol, farnesol, bisabolol and apritone. Antimicrob Agents Chemother 2003;47(10):3357-60. http://dx.doi.org/10.1128/AAC.47.10.3357-3360.2003Kim Y-H, Chung H-J. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. N Biotechnol 2011;28(6):713-8. http://dx.doi.org/10.1016/j.nbt.2010.12.006Melliou E, Stratis E, Chinou I. Volatile constituents of propolis from various regions of Greece–Antimicrobial activity. Food Chem 2007;103(2):375-80. http://dx.doi.org/10.1016/j.foodchem.2006.07.033Boyanova L, Kolarov R, Gergova G, Mitov I. In vitro activity of Bulgarian propolis against 94 clinical isolates of anaerobic bacteria. Anaerobe 2006;12(4):173-7. http://dx.doi.org/10.1016/j.anaerobe.2006.06.001Da Silva JFM, De Souza MC, Matta SR, De Andrade MR, Vidal FVN. Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities. Food Chemistry 2006; 99(3):431-5. http://dx.doi.org/10.1016/j.foodchem.2005.07.055Choi Y, Noh D, Cho S, Suh H, Kim K, Kim J. Antioxidant and antimicrobial activities of propolis from several regions of Korea. Lebenson Wiss Technol 2006;39(7):756-61. http://dx.doi.org/10.1016/j.lwt.2005.05.015Haš&cčík P, Garlík J, Elimam IOE, Kačániová M, Pochop J, Bobko M, et al. Sensory quality of poultry meat after propolis application. J Microbiol Biotechnol Food Sci 2011; 2:172-186.Suárez Mahecha H, Pardo Carrasco SC, Cortés Rodríguez M. Calidad físico-química y atributos sensoriales de filetes sajados biopreservados de cachama, empacados al vacío bajo refrigeración. Rev Colom Cienc Pecu 2009: 21(3):330-339.https://revistamvz.unicordoba.edu.co/article/download/84/153Núm. 3 , Año 2014 : Revista MVZ Córdoba Volumen 19(3) Septiembre-Diciembre 201442253421419Revista MVZ CórdobaPublicationOREORE.xmltext/xml2649https://repositorio.unicordoba.edu.co/bitstreams/cf3d8ba4-5a47-4796-ae85-b8903da61ab9/downloadcbc8b7c7c3bc899be3f62734ab2c96b1MD51ucordoba/5296oai:repositorio.unicordoba.edu.co:ucordoba/52962023-10-06 00:46:44.492https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

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