Investigation of some quality criteria in the storage process of quail carcasses treated with propolis extracts and aloe vera

Functional products are rapidly growing in many sectors today. Within this expanding sector, natural preservatives are being investigated as alternatives to chemicals for food safety measures and sustainability. This study aims to investigate the effects of Aloe vera gel (AVG) and propolis on Staphylococcus aureus inoculated into quail meat. Quail carcasses were stored at +4°C for 7 days using propolis extracted in 10% water, propolis extracted in 10% olive oil, and AVG. On days 0, 3, 5, and 7 of storage, physical, chemical, and microbiological analyses were conducted on quail carcass samples, including pH, TBA (thiobarbituric acid) values, water activity (aw), Staphylococcus aureus count, coliform count, spoilage, and color changes. pH values ranged from 5.55 to 6.30. TBA values in quail carcasses were higher during storage compared to day 1. The aw values of quail meat groups ranged from 0.87 to 0.90, with no statistically significant differences observed between groups. The lowest Staphylococcus aureus count was observed in the sample with 10% water-extracted propolis. No color change due to spoilage was observed on days 0 and 3 of storage, but changes began from day 5 onwards. Propolis extracted in 10% olive oil was found to delay deterioration of quail meat. In L* (brightness) values, statistically significant differences between the start and end of storage were observed in all groups except for the E4 (10% propolis extract with olive oil + 24% AVG solution) group. Variations in a* (redness/greenness) and b* (yellowness/blueness) values were detected depending on the effect of different extracts. Quail meat samples with 10% water-extracted propolis + AVG preserved their red color better. According to the research results, the addition of propolis and AVG effectively extended the shelf life of quail meat and delayed spoilage. The use of these natural preservatives as alternatives to chemical preservatives is significant for food safety and sustainability. Future studies should explore the combined use of propolis and Aloe vera in different food matrices on a broader scale.