Effect of propolis on the sensory, chemical and microbiological quality and shelf life of fresh beef meatballs

In this study, beef, which has an important place in the balanced and adequate nutrition of the people in our country, was examined. The effect of propolis application on butcher meatballs on the sensory, chemical and microbiological quality of the product. Its effect on storage time was examined. For this purpose, one of them was the control group (K), others at rates of 0.01% (group A), 0.1% (group B), 0.2% (group C) and 0.3% (group D). 5 groups of experimental meatballs were produced by adding propolis extract (PE) directly to the meatball mixture. Samples packaged 4+1 It was stored at oC. Samples are on day 0 of production and sensory, chemical (pH, humidity, salt, ash and TBA values) and It was analyzed microbiologically (total mesophilic aerobe, coliform, yeast and mold numbers). The research was conducted with 3 (three) replications. The number of total mesophilic aerobic microorganisms, coliform bacteria, yeast and molds depends on the storage period. In parallel, it gradually increased in all groups (A, B, C, D and K). During construction and preservation days (0., 3. and 6th days) total mesophilic aerobic bacteria count was highest in the control group, at least 0.3% It was detected in group D samples containing PE. Again, group D samples had relatively fewer coliforms. It was observed that it contained bacteria. On the mentioned days, the total number of mesophilic aerobes was 5.32 log10 cfu/g to 8.81 log10 cfu/g; coliform bacteria count 3.75 log10 cfu/g to 6.38 log10 cfu/g; Maya and the number of molds was found to be between 4.99 log10 cfu/g and 8.22 log10 cfu/g. pH values ​​increased in all groups during storage. pH values ​​during production and preservation, The minimum values ​​were 6.27 and the maximum values ​​were 6.94. Humidity levels may increase slightly during storage. fell. On the other hand, salt and ash values ​​increased relatively. Experimental meatball samples' initial (Day 0) TBA values ​​were between 0.322 mg MDA/kg and 0.371 mg MDA/kg in all groups. changes, and at the end of the storage period (day 6), these values ​​are between 0.456 mg MDA/kg and 0.788 mg It was observed that it was between MDA/kg. The lowest TBA values ​​are PE at 0.2% and 0.3% It was determined in the added C and D groups. As the concentration of PE increases in the samples, TBA It was observed that the values ​​remained at lower levels at this rate. Sensory, 6th part of the enclosure. Advanced putrefaction in all groups, being more evident in the control group on the day observed. In meatball samples, cooking loss during production and preservation is at least 16.19%, It was detected at a value of 25.88%. As a result, PE prevents oxidative degradation in ready-to-cook butcher meatballs. It slows down microbial growth, relatively suppresses microbial growth, and the applied rates affect the sensory properties of the product. It was revealed that it did not deteriorate its properties.