Effect of different extracts of Iranian propolis on shelf-life of silver crap (Hypophthalmichthys molitrix) fillet in the refrigerator conditions: Chemical composition, evaluation of microbiological and sensory parameters

Propolis is similar to beeswax and it is production bumble bee. This study was evaluated the effect of different concentrations of the water and ethanolic extracts from Iranian propolis (WEP and EEP) on microbiological and sensory parameters of Silver crap fillets stored at 4°C during 9 days. Analysis of chemical compounds of of the extracts by GC/MS were also identified presence of high phenolic and flavonoid compounds including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester and pinocembrin chalcone. The WEP and EEP were revealed efficient against the spoilage microorganisms including: total plate counts, psychrotrophic populations, lactic acid bacteria; and eventually Staphylococcus aureus. There was significant difference in growth of bacteria between samples treated with WEP or EEP; and control samples (p5%EEP>3% EEP>7%WEP>5%WEP>3% WEP within 1 to 9 days of storage. In all treatments, PTCs counts were higher 7 log CFU/g after the 6 day; as well as TPCs, LAB, and S. aureus population after the 9 day. Also, sensory evaluation was shown more improvement on sensory properties (color, odor, texture and overall acceptability) treated samples with the ethanolic extract of Iranian propolis than to its water extract.