Effect of Iraqi Propolis on Shelf Life of Poultry Meat
Effect of Iraqi Propolis on Shelf Life of Poultry Meat
Yaman Saad Fadhil
ABSTRACT
Background and objectives; The goal of the current study is to investigate what impact adding Iraq propolis aqueous extract in several concentrations (0%, 5%, 10%, 15%) on the chicken meat stored for 12 days at 4°C temperature. The microbiological properties (total plate count, Coliform count, Staphylococcus aureus), and the sensory properties (colour, odour, Brittleness, and general appearance) were investigated. In general, increasing the propolis extract concentration in samples leads to a reduction in the growth rate of the bacterial population, and it continued till the last day of storage at 4oC. The sensory study revealed that odour alterations in samples that contain propolis extract were much better in treated samples compared with the control treatment. This study concludes that propolis water extract has potential application as a food ingredient in poultry meat.
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