Open AccessEffect of the addition of brazilian red propolis extract in ground beef
Author(s) -
Moisés Sesion de Medeiros Neto,
Amanda Araújo Rodrigues,
Maria do Socorro Araújo Rodrigues,
Alfredina dos Santos Araújo,
Osvaldo Soares da Silva,
Pedro Victor Crescêncio de Freitas,
Mailson Gonçalves Gregório,
Maria Lucimar da Silva Medeiros,
João Vítor Fonseca Feitoza,
Bruno Jonatan de Sousa
Publication year - 2021
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v10i2.12570
Subject(s) - propolis , food science , antimicrobial , antioxidant , salmonella , contamination , chemistry , biology , microbiology and biotechnology , bacteria , biochemistry , ecology , genetics
Meat has important nutritional characteristics for the diet, being a source of high biological value animal protein, and containing important vitamins for the organism. Ground beef is one of the most consumed meat products, which has an increased surface area, and also a high potential for inadequate storing conditions, which reinforces the relevance of innovative technologies for its preservation, such as the use of propolis – a highly diversified product with antimicrobial and antioxidant activities, seen as a component capable of prolonging shelf life. This study evaluated the effects of the addition of Brazilian red propolis extract to ground beef as a natural antioxidant for 0, 7, 14 and 21 days of storage at a temperature of 7 ºC. The physicochemical parameters of water, protein, lipids and ash content remained stable until the 14th day of storage, while the microbiological ones presented peaks of contamination by Coliforms at 35 and 45 ºC in the same period, however, the absence of Salmonella sp/25g in the meat analyzed, made it suitable for human consumption, thus confirming the effectiveness of using red propolis extract in its conservation.