Useage of propolis as a natural antimicrobial and antioxidant in meatball production

Propolis is a natural substance produced by bees and has many health benefits (antimicrobial, antibacterial, antioxidant, etc.). However, this product is not evaluated enough today. This study was carried out to determine the possibilities of using propolis, which is a natural antimicrobial and antioxidant, in the production of meatballs. For this purpose, propolis extract was added to the meatball formulation at different rates (0.1%, 0.3%, 0.5%, 1%). In the study, the chemical (pH, TBA, T PS, DPPH and ABTS), physical (Color, Water activity), microbiological and sensory properties of the raw control group and propolis added meatballs were examined and the results were evaluated. While propolis additive did not cause a significant change on the microbiological properties of meatball samples (p>0.05), it was observed that it decreased TBA values in parallel with the amount of propolis, and increased the total phenolic substance (TFM), DPPH and ABTS values significantly. The lowest TBA value was 1,4 mg MA/kg in 0.5% PKK group, the highest TFM value was 789.3 mg GAE/kg in 1% PKK group, the highest DPPH value was 532.46 µM Trolox/kg In the 1% PKK group, the highest ABTS value was 850.25, again in the 1% PKK group. It was determined that the addition of propolis generally delayed lipid oxidation in meatballs and increased antioxidant activity. Based on these data, it was thought that the meatballs could be used by adding propolis at certain rates without changing the original structure. Thus, it has been seen that a more beneficial functional product will be formed in terms of health. It is recommended to carry out studies on the use of propolis, a valuable antioxidant, on different products, and to design new and more functional products.